Beef and Barley Salad 6 Steps
Bring 8 cups of water to a boil, add in the pot barley and simmer for about 35-40 minutes until tender, stirring occasionally.
While the barley is cooking, begin preparing all of the other salad components: toss the oyster mushrooms in a light coating of olive oil as well as kosher salt and black pepper. Place in a single layer on a parchment lined baking sheet and roast in a preheated 425°F oven for 10-12 minutes until golden brown, remove and set aside.
Season and cook the steak to preferred doneness and allow to rest for 5-10 minutes before slicing, set aside.
Prepare the salad dressing: combine the honey, grainy Dijon mustard, kosher salt and balsamic vinegar and whisk to combine. Continuing to whisk, stream in the avocado oil until fully incorporated into the dressing and it is completely emulsified.
Once the barley has finished cooking (it should be soft but not mushy), strain and lightly rinse. Toss with a couple of tablespoons of the salad dressing while the barley is still warm and allow to cool completely before assembling.
To assemble, lay out the separated leaves of little gem lettuce, then top with the cooked barley, roasted oyster mushrooms, sliced steak and crumbled chevre cheese. Drizzle with the honey balsamic vinaigrette or serve on the side.