Rainbow Barley Salad

Ingredients

• 1 cup uncooked quick barley
• 1 garlic clove, minced
• 2 tablespoons Filippo Berio® Extra Virgin Olive Oil
• 2 tablespoons Food Club red wine vinegar
• 1 tablespoon Maille® Old Style Whole Grain Dijon Mustard
• 1 teaspoon Food Club 100% pure honey
• ½ teaspoon Food Club salt
• ½ teaspoon freshly ground black pepper
• 6 radishes, quartered lengthwise
• 2 large carrots, shredded
• 3 ½ cups sugar snap peas (about 8 ounces), ends trimmed, halved lengthwise
• 2 cups shredded kale
• 1 (3-ounce) log chèvre (goat cheese), crumbled