Tuscan Barley Salad

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1/2 cup chopped walnuts

1 navel orange

2 tablespoons olive oil

1/4 teaspoon salt

4 cups cooked pearl barley

1/2 pound fennel bulb, thinly sliced (about 1 cup), plus 2 tablespoons chopped fennel fronds

1/4 cup thinly sliced sun-dried tomatoes, packed in water

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