Warm Jeweled Barley Salad with Honey-Mustard Dressing Recipe

Bring a large pot of water to a boil. Cook barley in boiling water uncovered over medium heat stirring occasionally until tender about 40 minutes. Add dried fruit and cook 1 minute more. Drain barley mixture well and transfer to a large bowl.

Meanwhile preheat oven to 350 degrees F (175 degrees C). Toast almonds in a small rimmed baking sheet or pie pan until golden 10 to 15 minutes. Let cool.

While barley cooks and nuts toast heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Cook onion stirring occasionally until browned around edges 6 to 8 minutes. Add onion to barley and toss to combine.

Whisk together mustard honey vinegar and salt in a small bowl. Whisk in remaining tablespoon oil and pour dressing over salad. Toss well. Sprinkle salad with toasted almonds and toss lightly.