Winter Layered Salad with Beets and Brussels Sprouts

Name: Winter Layered Salad with Beets and Brussels Sprouts
Prep time: 10 min
Cook time: 35 min
Yield: 4
Ingredients: 1 cup walnut halves; 1 cup pearled barley; 2 large pink grapefruits; 3 tablespoons red wine vinegar; 1 small shallot, finely chopped; 2 teaspoons Dijon mustard; 1/2 teaspoon honey; Kosher salt and freshly ground black pepper; 1/3 cup extra-virgin olive oil; 8 cups mesclun greens (about 5 ounces); 1/2 pound Brussels sprouts, thinly sliced; 4 large cooked and peeled beets, cut into wedges (about 10 ounces); 1/2 cup pomegranate seeds; Special equipment: a straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth glass jars with lids

Winter Layered Salad with Beets and Brussels Sprouts was pinched from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/winter-layered-salad-with-beets-and-brussels-sprouts.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1 cup walnut halves

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1 cup pearled barley

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2 large pink grapefruits

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3 tablespoons red wine vinegar

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1 small shallot, finely chopped

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2 teaspoons Dijon mustard

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1/2 teaspoon honey

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Kosher salt and freshly ground black pepper

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1/3 cup extra-virgin olive oil

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8 cups mesclun greens (about 5 ounces)

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1/2 pound Brussels sprouts, thinly sliced

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4 large cooked and peeled beets, cut into wedges (about 10 ounces)

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1/2 cup pomegranate seeds

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Special equipment: a straight-sided 3-quart tall glass bowl or four 16-ounce wide-mouth glass jars with lids

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