Warm Barley and Wild Mushroom Salad with Poached Eggs

A hearty and satisfying vegetarian salad.

½ cup barley
1 cup water
½ cup dried mushrooms, such as trompettes and chanterelles
1 tbs butter or olive oil
1 leek, finely sliced
6 large mushrooms, finely sliced
½ cup enoki mushrooms
1 clove of garlic, finely sliced
1 tbs red wine vinegar
3 tbs extra virgin olive oil
1 tsp dijon mustard
1 cup watercress
salt and pepper to taste
2 eggs
1 tbs vinegar

View the full recipe at Delicious Everyday →