3/4 cup pearl barley, add 2 pieces of lemon peel (I use the ends), 6 peppercorns, pinch of fine sea salt (cook following instructions on pkg.)
1 T  SOOC Dill (Wild Fern Leaf) Olive Oil (add to cooling barley to help prevent sticking)
1 lemon, remove 2 t of zest set aside, use half the lemon, save the other
3 stalks celery – cut in half lengthwise, then chopped 1/4“ thick
½ C finely sliced green onion
1 ‘tangy’ apple (I use Granny Smith), peeled and cut into pieces
½ a yellow, red or orange pepper, diced to about ½” pieces
2 T SOOC Dill (Wild Fern Leaf) Olive Oil
2 T SOOC Gravenstein Apple White Balsamic
2 T Flat leaf Parsley – chopped finely
Sea salt & fresh ground black pepper to taste


Put celery, green onion, coloured pepper & apple in a bowl. Squeeze 2 T lemon juice over & stir to coat.

In a separate bowl, add SOOC Dill Olive Oil and SOOC Gravenstein Apple White Balsamic, 2 T lemon juice, 2 t lemon zest, parsley and whisk it all together.

Once barley is cooled, add it plus the dressing to the vegetables, stir to mix. Season to taste with sea salt & pepper.

SUBSTITUTIONS: If you’ve had this and want to change it up a bit, try replacing the Apple Balsamic with either the Pomegranate-Quince White Balsamic or the Apricot White Balsamic.