Apple Barley Salad

Photo from Books n' Cooks 

adapted from Cooks Magazine-Cuisine at Home
via Jeanne Milligan

makes 2 servings

1/2 cup barley
1 sweet-tartred apple (such as Fuji or Braebum), cored and diced but not peeled
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
2 teaspoons cider vinegar
1 tablespoon chopped fresh parsley
2 teaspoons sugar (to taste)
salt to taste

Cook barley according to package directions; set aside.

Saute apple in butter in a nonstick skillet over medium-high heat until it starts to soften, about 1minute. Stir in lemon juice, vinegar, parsley, sugar, salt and barley. Serve warm or at room temperature.

A nice complement to pork, especially the Peppercorn Pork Tenderloin with Dijon-Cider Sauce, also pictured above. The apple in the salad echoes the cider in the tenderloin sauce.