Barley & Mushroom Salad

Method

1. For Vinaigrette: Whisk together vinegar, honey & mustard. Slowly add oil while whisking, until emulsified. Add salt & pepper to taste.
2. Preheat oven to 175°C.
3. Peel onion half & coat with oil. Place on baking sheet & roast until tender (about 30 minutes). Chop coarsely.
4. In a medium pot, bring stock to a boil & add barley. Reduce heat & simmer, covered, until barley is tender (35 to 40 minutes). Drain any excess liquid; then spread barley on a baking sheet to cool.
5. In a sauté pan over medium heat, cook mushrooms with 1 tablespoon of oil until tender. Mix sautéed mushrooms into cooled barley, along with onion, parsley, salt & vinaigrette.
6. Adjust seasoning as desired & serve.