2 Cups cooked barley (from about 2/3 cup dried)
1 thinly-sliced fennel bulb
2 thinly-sliced small golden beets
1/2 thinly-sliced small red onion
1/4 Cup chopped toasted almonds
1/4 Cup torn fresh mint in a large bowl
1/4 Cup Extra Virgin Olive Oil
3 Tbsp Sherry Reserva Wine Vinegar or Pinot Noir Red Wine Vinegar
Salt and Pepper
In a large bowl, toss together all the non-liquid ingredients. Toss gently to combine. Drizzle with olive oil and Sherry or Pinot Noir Wine Vinegar; toss again to coat the salad evenly. Season with salt and freshly-ground pepper before serving.
Adapted from a recipe in Bon Appetit!