Barley Salad

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3 tablespoons freshly squeezed orange juice

Kosher salt

2 tablespoons extra-virgin olive oil

3 1/2 to 4 cups cooked and cooled barley

1 small head fennel, julienned

1/4 cup pine nuts, toasted

1/2 cup grated Parmesan cheese

1/2 cup cooked and crumbled bacon, approximately 4 slices

2 tablespoons chopped fresh parsley leaves

Freshly ground black pepper