Winter Layered Salad with Beets and Brussels Sprouts

Ingredients:

• 4 large cooked and peeled beets, cut into slices (about 300 g)
• 250 g thinly sliced ​​Brussels sprouts
• 1 cup pearl barley
• 1 cup walnut halves
• 2 large pink grapefruits
• 3 tablespoons red wine vinegar
• 1 finely chopped shallot
• 2 teaspoons mustard
• 0.5 tsp honey
• 0.33 cups olive oil
• 8 cups mesclun salad mix (about 150 g)
• 0.5 cups pomegranate seeds

Preparation:

1. You will need: a 3-liter straight-sided glass bowl or 4 wide-mouthed 0.5-liter glass jars with lids
   
   Preheat oven to 180°C. Spread walnuts on a baking sheet and bake until golden brown, 8-10 minutes. Let cool and chop coarsely.
2. Bring a small saucepan of water to a boil. Add the pearl barley and simmer gently until plump and tender, 20-25 minutes. Drain and rinse with cold water.
   
   Using a sharp knife, peel the grapefruit, remove the white pith, and finely chop the grapefruit into pieces and remove the seeds.
3. In a medium bowl, combine the vinegar, shallots, mustard, honey, 1/2 teaspoon salt, and a few pinches of freshly ground pepper. Slowly pour in the oil, whisking constantly, until a vinaigrette forms.
4. Place a bottom layer of mesclun mixture in the prepared glass dish. Then layer the other ingredients in the following order: grapefruit, Brussels sprouts, pearl barley, beets, and the remaining green mesclun mixture. Sprinkle with nuts and pomegranate seeds.
   
   If you're making the salad in a shared bowl, transfer it to a larger bowl just before serving, toss with the dressing, and season with salt and pepper. If you're making 4 individual servings, add the dressing, salt, and pepper to each serving, cover, and shake to combine.