Name: Roasted Cherry, Barley, and Goat Cheese Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Ingredients: 1/2 cup Hull-less or Hulled Barley; 1/4 teaspoon salt; ; 3 cups pitted Rainier Cherries; 1/4 cup Roasted Pistachios Pieces; 2 ounces goat cheese; 2-3 handfuls lettuce; ; 2 tablespoons olive oil; 2 tablespoons balsamic vinegar; 2 teaspoons honey

Scale

Ingredients

1/2 cup Hull-less or Hulled Barley
1/4 teaspoon salt
3 cups pitted Rainier Cherries
1/4 cup Roasted Pistachios Pieces
2 ounces goat cheese
2–3 handfuls lettuce
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons honey

Instructions

Combine barley and salt in a pot and cover with water, at least 2 cups. Bring to a boil, reduce to a simmer, and let cook until tender; 45-50 minutes, adding more water if need be to keep barley cooking. Pour cooked barley into a colander and run under cold water.
While barley cooks, preheat oven to 425˚.
Pit cherries and place in a roasting pan. Bake until juice have released and beginning to slightly caramelize, 15-20 minutes.
Once barley and cherries are done, toss with lettuce, goat cheese, and pistachios. Whisk or shake together olive oil, balsamic vinegar, and honey; pour over salad and serve.

Notes

*If you don’t own a cherry pitter- an simple way to pit the cherries is to place bottom side down on a bottle and poke pit out with a chopstick or something similar in size.