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1 1/2 cups pearl barley (not quick-cooking)
coarse salt and freshly ground pepper
2 tbsp. finely chopped shallots (about 1 medium)
1 tbsp. Dijon mustard
1/4 cup extra-virgin olive oil
3/4 cup roughly chopped fresh herbs
**Tip from the chef: You may use parsley, mint, basil, chives, dill or any combination of fresh herbs!
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1st Keep
 rosebud49301
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