Nibblous | barley salad

Ingredients

• 3 tablespoons freshly squeezed orange juice
• sea salt
• 2 tablespoons extra-virgin olive oil
• 3 1/2 to 4 cups cooked and cooled barley
• 1 small head fennel, julienned
• 1/4 cup pine nuts, toasted
• 1/2 cup grated Parmesan cheese
• 1/2 cup cooked and crumbled bacon, approximately 4 slices
• 2 tablespoons chopped fresh parsley leaves