PREPARATION:

Method:

1. Place the barley, water or stock and Kosher salt in a small pot and bring to a boil. Reduce heat to a simmer, cover with a lid, and continue to cook until barley tender, 25 to 30 minutes. Drain the barley and set aside to cool.
2. Place the shallots, honey, garlic, onion, mustard and vinegar in a large mixing bowl; whisk well to combine. Slowly drizzle the oil in a slow, steady stream, until fully incorporated and the vinaigrette is emulsified. Season with the salt and pepper. Add the cooled barley, endive, apple, hazelnuts, celery, dried fruit, watercress, parsley and blue cheese and toss to combine. Serve immediately.

   This recipe was featured on the From Market to Table episode of Emeril Green