A cold dish common on French bistro evening menus, this salad pairs cooked barley with asparagus and cherry tomatoes in a mustard vinaigrette. No stovetop needed, and a scattering of goat cheese makes it filling yet light.
Whisk the olive oil, dijon mustard, apple cider vinegar, honey, salt and black pepper together in a small bowl until smooth.
Drain the cooked barley in a colander and pat it dry. Put the asparagus pieces, tomato halves and arugula leaves in a large bowl.
Add the dried barley to the bowl, drizzle over the dressing and toss gently. Scatter goat cheese over the top.
Chill the salad for 15 minutes before serving; the flavours come together during this time.
Drain the barley well and pat it dry, or the dressing thins out and pools at the bottom. Allergens: contains milk and dairy (goat cheese) and mustard.
If you cannot find barley, quinoa works too; it cooks faster but leaves a lighter texture.
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