Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts

Serves:

• 1/3 cup(s) pine nuts, preferably from Italy 2 ounces
• 1/4 cup(s) plus 2 tablespoons extra-virgin olive oil
• 3 tablespoon(s) white wine vinegar
• 1 small shallot, minced 2 tablespoons
• Salt and freshly ground pepper
• 4 cup(s) Thyme-Scented Pearled Barley (see below)
• 1 large tart apple, such as Honeycrisp cored and cut into 1/2-inch pieces
• 1/2 cup(s) pomegranate seeds, from 1 pomegranate
• 1/2 cup(s) chopped flat-leaf parsley