French Barley Salad with Fresh Dill

This salad is an adaptation from one of the Moosewood cookbooks, I don't remember which one, and I first saw it on someone else's blog, which I can't remember either. It is a refreshing and healthy alternative to all the usual mayonaise laden summer salads. Dill seems to be the unwanted step-child of the herb garden. It is always a difficult sell in the restaurant, and it doesn't please serious wine drinkers. I am told that it is the Herb of the Year for the Herb Society. So let's give Dill a little respect and let Basil, Oregano, and Cilantro have a little rest.

2 cups of cooked barley

2 carrots, cut into bite sized chunks and blanched until crisp-tender

1/2 pound fresh green beans, trimmed and blanched until crisp-tender

1 sweet red pepper, julienned

1/4 pound mushrooms, quartered

1/2 cup toasted nuts-I used pecans

Dressing

Juice of two lemons

2 Tablespoons white wine vinegar

1 garlic clove, minced

1 small shallot, minced

3/4 cup extra virgin olive oil

Salt and pepper to taste

1/4 cup chopped fresh dill, extra for garnish

Whisk the ingredients together and fold into the salad