1 1/2 cups pearl barley

2 cups green or red grapes

1 apple, chopped, tossed with 2 tablespoons lemon juice

2 radishes, halved and sliced

2 green onion, chopped

1 Belgian endive, halved lengthwise and sliced crosswise

1/2 cup flat leaf parsley or cilantro, chopped

1/2 cup chopped walnuts

Agave-Lemon Vinaigrette

2 tablespoon agave syrup

Juice from

1 lemons

2 tablespoons white wine vinegar

1/4 cup olive oil

Salt and pepper