Mii amo Endive & Radicchio Salad

12 each Belgian Endive Leaves
1 C Barley, cooked (below)
2 C Radicchio, chiffonade
2 C Mixed Greens
1/2 each Granny Smith Apple (12 slices)
1/2 each Red Delicious Apple (12 slices)
1/2 C Hazelnut Lime Vinaigrette (below)
1 T Mint, chiffonade
1 T Toasted Hazelnuts, chopped

Toasted Barley (makes 1 cup)
1/2 C Barley
1/2 C Apple Juice
1 C Vegetable Stock or Water

Spread barley on baking sheet or in sauté pan. Bake at 350 degrees until toasty and golden brown. Place barley in small pot and combine with vegetable stock and apple juice. Cook at a simmer (do not boil) for approximately 10-15 minutes, until barley is tender. Set aside to cool.

Hazelnut Lime Vinaigrette (makes 11/4 cup)
1/4 C Roasted Shallots, minced
1 T Roasted Garlic, minced
1 tsp Mustard
1 T Honey
1/4 C Lime Juice
3/4 C Thickened Vegetable Stock (see recipe)
1 T Hazelnut Oil
1/2 tsp Salt
1/4 tsp White Pepper

Place shallots and garlic on separate baking pans. Bake in 350 degree oven until golden brown and soft (approximately 8-10 minutes). Place all ingredients in blender, except oil. Blend ingredients together, adding oil last. Set aside. (Vinaigrette will last up to one week in refrigerator).

Assembly
Place 3 endive leaves on each plate. Put barley, radicchio, apples and mixed greens in a bowl. Add vinaigrette and toss. Place mixture in center of plates and garnish with toasted hazelnuts & mint chiffonade.

Servings: 4
Recipe by: Mii amo, a destination spa at Enchantment