Name: Barley and Arugula Salad with Pork and Mushrooms
Yield: 1 Servings
Ingredients: 3 ounces leftover cold sliced pork from Roasted Pork Tenderloin with Porcini Broth (click here for recipe); 1 cup cooked barley; 1 cup sautéed mushrooms; 4 cups arugula; 2 tablespoons Whole Grain Mustard Vinaigrette (click here for recipe); 1 tablespoon toasted chopped hazelnuts

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Danny Kim

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