CHEF JEFF — ONE BYTE AT A TIME: Barley, Blue Cheese, Walnut, Cherry SaladThe following simple salad may be doubled or tripled — or cut in half.
By: Herald Staff Report,
The following simple salad may be doubled or tripled — or cut in half. It also may be made in advance and rewarmed, but if doing so, do not add cheese (in the barley) until after it is heated and ready to serve.
Barley, Blue Cheese, Walnut, Cherry Salad
1 cup quick-cooking barley
½ cup dried cherries
1/3 cup walnuts, coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon orange juice
¼ cup chopped scallions
½ cup crumbled blue cheese
Cook barley according to package directions. In last 5 minutes, stir cherries into barley.
Place walnuts in skillet over medium-high heat and cook, stirring frequently, until walnuts darken slightly and become aromatic. Immediately transfer to a plate and cool.
In a large bowl, whisk together the olive oil and orange juice. Stir in the barley, walnuts, scallions and blue cheese. Add salt and black pepper to taste.
Yield: Serves 6.
Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.