Tomato and Barley Salad

Ingredients:

2 tablespoons oil
1 shallot, finely minced
1 rib celery, finely diced
1 clove garlic, minced
1 bay leaf
1 cup barley, soaked
2/3 cup apple juice
2 cups water
salt, to taste
2 cups cherry tomatoes, halved and quartered
1 tablespoon olive oil
1 tablespoon honey
1 clove garlic, minced
1 tablespoon maple syrup
1 tablespoon apple juice
1 tablespoon apple cider vinegar
2 green tomatoes, diced
1 tablespoons apple cider vinegar
1 tablespoon olive oil
1 tablespoon apple juice
1/2 tablespoon honey
zest of 1/2 lemon
2 tablespoons tarragon, chopped

Cook the shallot and celery in the oil. Add the garlic and bay leaf, then the barley, juice, and water. Cover and simmer until all the liquid is absorbed and barley is tender. Season with salt, transfer to a bowl, and refrigerate.

Toss the cherry tomatoes with oil, honey, garlic, and salt. Roast in the oven for 20 minutes at 200 until they begin to char. Set aside to cool.

Whisk the maple syrup with the apple juice and cider. Marinate the green tomatoes for at least half an hour, then drain.

Combine cider vinegar, olive oil, apple juice, honey, lemon zest, and salt.

Toss the cooled barley mixture with the cherry tomatoes, green tomatoes, and dressing. Garnish with the tarragon.