Barley and Mushroom Salad

YIELD: 24 servings

Vinaigrette
1½ oz.	white wine vinegar
1 Tbsp.	honey
1 Tbsp.	brown mustard
4½ oz.	olive oil
Salt and pepper
2 qts.	water
as needed vegetable base
1 lb.	pearl barley
13 oz.	shiitake mushrooms, sliced
7½ oz.	roasted red onion, chopped
1½ oz.	chopped fresh parsley
1 Tbsp.	salt

1. For the vinaigrette: Whisk together the vinegar, honey, and mustard. Slowly add the oil while whisking, until emulsified. Add salt and pepper to taste. (Makes about 7 oz.)

2. In a pot, mix together the water with enough vegetable base to make a broth (follow manufacturer's directions on quantity).

3. Bring the broth to a boil and add the barley.

4. Reduce the heat and simmer, covered, until the barley is tender, 35 to 40 minutes.

5. Drain any excess liquid and spread the barley on a sheet pan to cool.

6. Sauté the mushrooms in oil until tender.

7. Mix them into the cooled barley, along with the onion, parsley, salt, and vinaigrette. Adjust the seasoning as desired.

Recipe: Harvard Dining Services.