By cooking.nytimes.com

Herbed Grain Salad With Mushrooms, Hazelnuts and Pears

Ingredients

8 servings

kosher salt

1 ½ cupspearl barley

or whole grains, like farro

1 cupfresh sorrel

or baby spinach, tough stems removed

¾ cupfresh dill

chopped, tough stems removed, plus more for garnish

1garlic clove

peeled

½ cuphazelnuts

toasted, or walnuts, plus 1/2 cup chopped toasted hazelnuts or walnuts

¾ cupolive oil

and more as needed

2 tablespoonswhite wine vinegar

plus more to taste

freshly ground black pepper

2 cupsshiitake mushrooms

diced, maitake or king oyster

1pear

peeled, if desired, cored and diced

Instructions