Brussels & Barley Steak Salad

Vinaigrette:
1/4 cup olive oil
2 tablespoons red wine vinegar
1-2 tablespoons dijon mustard
1 tablespoon lemon juice
1 tablespoon honey
1 shallot, finely chopped
Kosher salt and pepper
Salad:
4 cups chicken broth or water
3/4 cup barley
3/4 pound Brussels sprouts, thinly sliced
handful grape tomatoes, quartered
handful sliced baby portobello mushrooms, chopped
1 leftover grilled steak, thinly sliced
Plain yogurt

In a small bowl, whisk vinaigrette and season with salt and pepper. Refrigerate. In a large saucepan, bring broth or water to a boil. Add barley. Reduce heat; cover and simmer for 45-50 minutes or until tender. Remove from the heat; let stand for 5 minutes.
In a bowl, combine the sprouts, tomatoes and mushrooms, toss with vinaigrette. Let stand until serving - the vinegar in the dressing will "cook" the sprouts while it stands. Add cooled barley; if working ahead of time, this can be chilled until dinner. When ready to serve, top with steak slices and drizzle with yogurt.

For the extra mile, I don't consider myself an organic follower. However, there's something about organic plain yogurt (and whipping cream) that makes it richer and smoother in my opinion, give it a try, its delicious! If I would have had fresh parsley on hand, a couple snips would have been quite complimentary. The best part about tonights dish, is that tomorrow, there will be leftovers! Tonight I will get the leftover barley mixture packed up with some sliced apple chicken sausage and tomorrow morning it will be a breeze to get out the door (assuming that I also get the coffee programed). So I'm off to do dishes! Whim's can go far, but they can't do the dishes...