BARLEY SALAD WITH HERBED LEMON VINAIGRETTE | BCLIQUOR

Ingredients

• 3 cups (750 ml) water
• ½ cup (125 ml) pearl barley
• 1 tsp (5 ml) sea salt
• 2 celery stalks, cut into ¼-in (0.5 cm) dice
• 2 to 3 green onions, finely chopped
• 1 small red bell pepper, seeded, cut into ¼-in (0.5 cm) dice
• 1 Granny Smith apple, peel on, cored, chopped into ½-in (1 cm) dice
• 1 pomegranate, seeded (optional)
• ½ cup (125 ml) dried Turkish figs, chopped
• 2 tbsp (30 ml) finely chopped flat-leaf parsley
• 1 tbsp (15 ml) finely chopped fresh tarragon
• 1 tbsp (15 ml) finely chopped fresh dill
• 1 tbsp (15 ml) finely chopped fresh mint
• 1 lemon, zest and juice
• 3 tbsp (45 ml) extra-virgin olive oil
• 1 tsp (5 ml) Dijon mustard
• 2 tbsp (30 ml) pure maple syrup
• salt and freshly ground black pepper, to taste