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Add 3 cups water and 1 Tbsp. salt to a medium sauce pan over high heat.
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Bring water to a boil and add the barley.
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Turn the heat to medium low, cover, and simmer the barley for 50 minutes.
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After 50 minutes if there is any residual water drain it from the barley.
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Add barley to a large mixing bowl and set aside.
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Trim and rinse the Brussels sprouts and add them to a food processor.
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Pulse the Brussels sprouts a few times until they are roughly chopped.
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Add the shredded Brussels sprouts to the barley in the large mixing bowl.
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To the barley and Brussels sprouts add the blue cheese, almonds, cacao nibs and freeze dries cherries.
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Toss all ingredients to combine.
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In a small jar add the vinegar, mustard, S & P, and water to the jar.
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Fit the jar with a lid and shake it vigorously.
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Pour the dressing over the barley mixture and tossed until all ingredients are well coated and combined.
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Serve salad at room temperature. EAT!!!!