Beetroot, Pear, Fennel, and Jicama Salad

Ingredients:

• 4 cups of finely chopped parsley, cooked until done beets
• 2 cups jicama, peeled and cut into strips
• 3 cups fennel, halved and sliced
• 1 cup grated carrots
• 1 pear, sliced
• 150 g of barley groats
• 250 g cauliflower florets, finely chopped
• 2 stalks of celery
• 1/4 cup red wine vinegar
• 2 tablespoons of honey
• 1/2 tsp black pepper
• 1/4 teaspoon salt
• 1/4 cup olive oil
• 1/4 cup chopped onion
• 2 tablespoons lemon juice
• 1/2 cup mint leaves
• 2 tablespoons pine nuts
• 180 g goat cheese, crumbled

Preparation:

1. Place the barley groats in a saucepan with cold water, bring to a boil, reduce heat to medium, and simmer, stirring occasionally, for 30-35 minutes. Drain and rinse under running water; place in a large salad bowl.
2. In a small bowl, combine red wine vinegar, honey, black pepper, and salt. Whisking constantly, slowly pour in the oil.
   
   Combine grains, vegetables, and dressing in a salad bowl, then add lemon juice and sprinkle with pine nuts and goat cheese.