Black Barley, Fennel and Radish Salad

• 2 cups black or pearl barley, rinsed
• 1 large fennel bulb, cut into 1/4" slices
• 1/2 cup olive oil plus 2 Tbsp.
• 1/3 cup fresh orange juice
• 1/4 cup fresh lime juice
• 1 shallot, minced
• 2 Tbsp. chopped fresh dill plus 1/2 cup dill sprigs
• 1 tsp. orange zest
• 4 radishes, thinly sliced
• 1/4 cup cured olives, pitted and halved
• Kosher salt and ground black pepper to taste
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1. Preheat oven to 425 degrees.  Place barley in a pot and add water to cover by 1 1/2 inches. Bring to a boil, reduce heat and simmer uncovered until barley is tender and water is absorbed, 40-45 minutes.  Spread barley on a baking sheet to cool.

2.  While barley is cooking, toss fennel slices and 2 Tbsp. of oil in a bowl.  Season with salt.  Spread fennel slices onto a baking sheet and roast until crisp tender and beginning to brown, about 18 minutes.  

3.  Whisk orange juice, lime juice, shallot, dill and zest in a bowl.  Gradually whisk in remaining 1/2 cup of oil.  Season vinaigrette with salt and pepper.   

4. Transfer barley to a large bowl.  Add Roasted fennel, sliced radishes, olives and dill sprigs.  Drizzle in orange vinaigrette to coat.  Season with salt and pepper. 

Note: Steps 1 and 2 may be done ahead. 

Serves 6