Spinach Barley Salad With Gorgonzola And Toasted Walnuts

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Ingredients

4 cups quick-cooking pearl barley

3 tbsp sherry vinegar or red-wine vinegar

1/2 teaspoon dijon mustard

2 tbsp extra-virgin olive oil

1 oz Gorgonzola cheese, finely crumbled (about 1/4 cup)

6 cups baby spinach leaves, shredded

1/4 cup sliced red onion

2 tbsp toasted chopped walnuts

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