♦ MAKES 4-6 SERVINGS

• 11 oz. spinach
• 6-8 strawberries
• 1 large avocado
• ½ cup almonds
• ½ of a small shallot
• 4 oz. chevre cheese
• ½ tbsp vegetable oil
• 1 cup barley
• ¾ cup Sun Orchard Strawberry Grapefruit Vinaigrette
• salt and pepper

Preheat oven to 350 °F. Prepare barley according to manufacturer’s directions, lightly salt, and set aside to cool. Rough chop almonds, coat with vegetable oil, spread on cookie sheet, and place in oven for 7-10 minutes or until golden brown, remove from oven and lightly sprinkle with salt, then set aside to cool.

Remove stem from strawberries and slice, dice avocado, and thinly slice shallot. Place Spinach in a large bowl, add barley, enough dressing to coat, and lightly toss. Top with sliced strawberries, diced avocado, toasted almonds, sliced shallot, and crumbled chevre.

Dust with a pinch of pepper and serve.