Main plate, Mediterranean, Salad
1/2 c cooked barley
1/4 c finely chopped and toasted hazelnuts
2-3 green onions, thinly sliced
1/4 c parsley, minced
1/2 c arugula or other zesty greens (optional)
1/3 c garbanzo cooked beans
1/4 c dried apricots, chopped
Dressing:
1/2 Tbs red wine vinegar
2 Tbs olive oil
1/2 tsp honey
1/2 tsp mustard, Dijon
1/2-1 Tbs lemon juice (optional)
salt
pepper
sumac
Can substitute cherries for the apricots (or golden raisin). Almonds could probably be used in place of the hazelnuts. And wheat berries could replace barley if that's what you had on hand.
Note: 3/13/17 - reduced the vinegar, honey and lemon juice by half. The recipe originally made a lot of dressing, and a bit on the acidic side.