Warm Barley, Bacon, Apple and Pecans with Apricot Vinaigrette
makes 4 servings
1 Tbs unsalted butter
1 large Granny Smith Apple, peeled and cut into 1″ cubes
2 cups cooked barley
6 slices thick cut bacon, cooked then broken into large chunks
1/2 cup maple pecans, crushed into large pieces
2Tbs apricot vinegar
1tsp kosher salt
1/2 tsp black pepper
1/4 cup olive oil
Over high heat melt the butter in a large skillet.
Add the apples to the melted butter and allow them to brown on all sides. Be careful to not over cook the apples as they will turn to sauce.
Add the cooked barley, bacon, and pecans to the pan and warm through. Remove from heat and set aside.
In a small bowl whisk together the apricot vinegar salt pepper and olive oil. Pour the vinaigrette over the warm barley and toss. Serve warm.
Recipe by Chef Devin Connell