Serves 6

• 1/4 cup 365 olive oil
• 3 tablespoons white wine vinegar
• 1 shallot, minced
• 1/4 teaspoon dried thyme
• sea salt, to taste
• fresh ground pepper, to taste
• 4 cups barley, cooked
• 1/3 cup pine nuts
• 1 tart apple, cut into 1/4 inch pieces
• 1/2 cup dried cranberries
• 1/2 cup flat leaf parsely, chopped

1. In a bowl, whisk the oil with the vinegar, shallot, and thyme and season with salt and pepper.
2. Add the barley, pine nuts, apple, cranberries and parsley; toss before serving.