A familiar feature on French bistro dinner menus, this salad combines cooked barley with asparagus and cherry tomatoes, all tossed in a mustard vinaigrette. It comes together without turning on the stove and makes a satisfying yet light dish when finished with goat cheese.
Whisk the olive oil, Dijon mustard, apple cider vinegar, honey, salt, and black pepper in a small bowl until smooth.
Drain the cooked barley and dry it thoroughly in a colander. Place the asparagus pieces, halved cherry tomatoes, and arugula leaves in a large bowl.
Add the dry barley to the bowl and drizzle the dressing over it. Toss gently, then sprinkle the goat cheese on top.
Refrigerate the salad for 15 minutes before serving so the flavors can blend.
Dry the barley thoroughly after draining, or excess moisture will thin the dressing and weigh down the salad. Allergens: contains gluten (barley), dairy (goat cheese), and mustard.
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