Winter Layered Salad with Beets and Brussels Sprouts

Deselect All

1 cup walnut halves

1 cup pearled barley

2 large pink grapefruits

3 tablespoons red wine vinegar

1 small shallot, finely chopped

2 teaspoons Dijon mustard

1/2 teaspoon honey

Kosher salt and freshly ground black pepper

1/3 cup extra-virgin olive oil

8 cups mesclun greens (about 5 ounces)

1/2 pound Brussels sprouts, thinly sliced

4 large cooked and peeled beets, cut into wedges (about 10 ounces)

1/2 cup pomegranate seeds