Barley Salad with Roasted Vine Tomatoes and Dijon Vinaigrette

Barley Salad with Roasted Vine Tomatoes and Dijon Vinaigrette

Ingredients:
2 cups cherry tomatoes on the vine
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 1/2 cups barley
3 1/2-3 3/4 cups water
Salad greens
Fennel
Crumbled chèvre (goat cheese)

Dijon Vinaigrette:
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/4 teaspoon sea salt

Directions:
1. Preheat the oven to 350°F. Place the tomatoes on the vine in a 13 x 9-inch roasting pan. Coat with the olive oil and balsamic vinegar and roast 45 minutes.
2. While the tomatoes roast, cook the barley in the water in a medium saucepan over medium heat until fully cooked but slightly firm to the tooth.
3. Whisk together all the vinaigrette ingredients in a small bowl.
4. In a large salad bowl, combine the cooked barley, greens, and fennel. Toss gently with half the vinaigrette and transfer to a serving bowl.
5. Top with the roasted tomatoes on the vine and crumbled chèvre. Serve with additional vinaigrette as needed.