Grilled Corn and Barley Salad with Blueberries and Goat Cheese

When I close my eyes and dream about my perfect salad, this is what I see: a base (barley), some healthy, seasonal vegetable (corn), something sweeter (blueberries), CHEESE (goat cheese), and something crunchy (almonds). All tossed in a tangy dressing.


Ingredients
Salad
1 cup pearl barley (uncooked)
2 ears of corn on the cob, husks removed
1 cup blueberries
½ cup sliced almonds
¼ cup red onion, sliced
1 package goat cheese, crumbled (113g, 4 oz)
¼ cup chopped parsley
Vinaigrette
¼ cup white wine vinegar
¼ cup olive oil
2 tablespoons honey
½ teaspoon dijon mustard
salt and pepper

Instructions
Cook barley according to package directions. Allow to cool completely.
To cook the corn: heat the barbecue over medium-high heat. Spray lightly with oil.
Grill the corn, turning every 5 or so minutes, for a total time of around 25 minutes.
Allow to cool, then cut the kernels from the corn.
To prepare the salad: combine barley, cooked corn, blueberries, almonds, red onion, goat cheese, and parsley in a large bowl.
Shake together all vinaigrette ingredients, and toss the salad in the vinaigrette.





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