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 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.) In a pot, mix together the ...
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