Beef and Barley Salad | TasteToronto

Ingredients

• 1/2 cup pot barley
• 1 pound oyster mushrooms, torn into 2-inch pieces by hand
• 16 ounces preferred steak cut (striploin, ribeye, tenderloin, flank, skirt, etc.)
• 4 heads little gem lettuce, leaves separated and washed
• 3 ounces chevre cheese
• Olive oil, as needed
• Kosher salt, as needed
• Black pepper, as needed
• 2 tablespoons honey
• 2 tablespoons grainy Dijon mustard
• 1/4 teaspoon kosher salt
• 1/3 cup balsamic vinegar
• 2/3 cups avocado oil