Beef and Barley Mushroom Salad

• 1 cup dry pearl barley
• 2 cups sliced portabella mushrooms, gills removed
• 2 1/2 cups vegetable stock
• 3/4 cup shredded, roasted grass-fed beef (or leftover steak)
• 1/2 cup finely chopped red bell pepper
• 2 tbs. chopped parsley
• Salt and pepper to taste

Balsamic Dressing

• 2 tbs. balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 1/2 tsp. Dijon mustard
• 1/2 tsp. honey

Directions

1. Heat the barley in a medium saucepan over medium heat to lightly brown. Stir constantly, about four minutes. Add the mushrooms and vegetable stock, bring to a boil, then reduce heat, cover and simmer about 25 minutes until the barley is soft. Remove from heat and drain.
2. Whisk dressing ingredients to emulsify. Combine the remaining ingredients in a large bowl and toss with 1/4 cup balsamic dressing. Chill for at least 30 minutes before serving.

Photography by: Terry Brennan; Food Styling by: Robin Krause