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For the salad:
1 cup uncooked pearled barley
1 lb asparagus, washed, dried and trimmed
Spirits & Spice Basil Extra Virgin Olive Oil
salt and pepper
½ cup chopped shallot
½ cup feta cheese crumbles
½ cup sliced almonds
For the dressing:
2 Tbsp Spirits & Spice Raspberry Balsamic
2 Tbsp Spirits & Spice Lemon Extra Virgin Olive Oil
2 tsp honey
¼ tsp kosher salt
⅛ tsp pepper
Cook barley according to package directions. Place cooked barley in a large bowl; set aside.
Meanwhile, brush the asparagus with a small amount of basil Extra Virgin Olive Oil. Grill the asparagus over medium heat on a lightly oiled grill or grill pan until crisp-tender, about 3-5 minutes. Season with salt and pepper. Transfer to a plate to cool slightly before cutting into 1-inch pieces.
Add the shallot and asparagus to the bowl with the barley.
Whisk together dressing ingredients; pour over barley mixture and toss gently to coat the salad. Gently stir in feta cheese and almonds. Serve chilled or at room temperature.
