Roasted Corn & Barley Salad With Grilled Endive & Basil-Chive Vinaigrette

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Well Fed
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 cups plus 1 tablespoon water

3/4 tsp Salt

1 cup quick cooking barley

4 ears Corn, still in the husks

1/3 cup Olive Oil

1/3 cup chopped fresh basil

3 tbsp chopped fresh chives

1 1/2 tbsp Red Wine Vinegar

juice of 1 lemon

1/4 tsp Sugar

1/4 tsp Black Pepper

3 x Belgian endives, trimmed and sliced in half lengthwise

2 tbsp basil leaves sliced into a chiffonade

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