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From Our Kitchen

Pear & Pistachio Barley Salad with Champagne Vinaigrette

Makes 6 servings

Barley Salad
3  cups barley, cooked
1  pomegranate — seeds removed and saved
2  pear, Bartlett — small dice
3/4  cup pistachios — roasted, rough chop
1  cup parsley — chopped fine

Champagne Vinaigrette
1/4 cup  vinegar, champagne
2  tablespoon  sugar
1  tablespoon salt
1  teaspoon pepper
1/2  cup canola oil
1/4  cup olive oil
1/4  cup chives — minced fine

In a food processor or bowl, combine the sugar, vinegar, salt, and pepper.  Slowly drizzle in oils until an emulsified dressing is formed.  Add in Chives last and hold.

Once barley is cooked and cooled, combine with the diced pear, chopped pistachios, and the parsley.  Mix together, combine with the dressing, and serve.