Spinach Barley Salad
Ingredients
- 4 cups quick-cooking pearl barley
- 3 tbsp sherry vinegar or red wine vinegar
- 1/2 tsp dijon mustard
- 2 tbsp extra-virgin olive oil
- 1 oz gorgonzola cheese, finely crumbled (about 1/4 cup)
- 6 cups baby spinach leaves, shredded
- 1/4 cup sliced red onion
- 2 tbsp toasted chopped walnuts
- salt and freshly ground black pepper
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