Extra Virgin Dijon Vinaigrette

Extra Virgin Dijon Vinaigrette

Ingredients:
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
¼ teaspoon sea salt

Directions:
TO MAKE THE ROASTED TOMATOES
1 Preheat the oven to 350°F. Place the tomatoes on the vine in a 13-inch x 9-inch
roasting pan. Coat with the olive oil and balsamic vinegar and roast for 45 minutes.
2 While the tomatoes are in the oven, begin to cook the barley. Put the water in a
medium saucepan over medium heat and cook the barley until it is fully cooked and
slightly firm to the tooth.*
TO MAKE THE DIJON VINAIGRETTE
In a small bowl, whisk together all the ingredients for the vinaigrette.
TO SERVE
1 In a large salad bowl, combine the cooked barley, greens, and fennel. Toss gently
with half of the vinaigrette. Place in a large serving bowl.
2 Serve the salad topped with the roasted tomatoes on the vine and crumbled chèvre.
Serve with additional vinaigrette as needed.