Pea Feta and Barley Salad
Ingredients
- 1 Tbs. white wine vinegar or red wine vinegar
- 1 tsp. finely chopped shallot
- 1/2 tsp. Dijon mustard
- 3 to 4 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper
- 1 1/2 cups (8 oz./125 g) cooked and drained barley
- 4 radishes, thinly sliced
- 1 cup (5 oz./155 g) cooked fresh peas, cooled, or frozen peas, thawed
- 1/4 cup (1 oz./30 g) crumbled feta or soft goat cheese
- Pea shoots for garnish
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