Barley, Pear and Blue Cheese Salad with Pear Balsamic Vinaigrette

1 cup uncooked barley

1 cup apple juice

1½ cups water

1 very firm pear, cored and diced small

½ cup raisins, dried cranberries or currants

½ cup toasted rough chopped walnuts

½ cup finely sliced celery

4 thinly sliced green onions

2-3 cups baby greens (spinach, arugula, etc.)

2 ounces Roth Buttermilk blue cheese, crumbled

Pear Balsamic Vinaigrette

1 pear, cored and chopped

¼ cup balsamic vinegar (pear balsamic if you have it on hand)

¼ cup olive oil

1 tablespoon honey

Salt and pepper to taste

Combine barley, apple juice and water in small saucepan. Cover and cook about 20 minutes, or until tender. Spread on plate in thin layer to cool.

For the vinaigrette: Place pear, balsamic vinegar, oil and honey into a blender and process until smooth. Salt and pepper to taste.

Just before serving, combine cooled barley, diced pear, raisins, walnuts, celery and green onions. Mix in baby greens. Drizzle with dressing and toss. Add crumbled blue cheese and toss gently. Garnish with additional blue cheese and walnuts if desired.

Serves four.

Penny Kazmier, 2011 Cook of the Week Challenge winner