Ingredients 1/3 cup pine nuts, preferably from Italy (2 ounces) 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons white wine vinegar 1 small shallot, minced (2 tablespoons) Salt and freshly ground pepper 4 cups Thyme-Scented Pearled Barley 1 large tart apple, such as Honeycrisp, cored and cut into 1/2-inch pieces 1/2 cup pomegranate seeds (from 1 pomegranate) 1/2 cup chopped flat-leaf parsley Instructions Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Pearled Barley, pine nuts, apple, pomegranate seeds and parsley; toss before serving.