Step 1

In a medium stock pot bring three cups of water, dry barley, salt to a rapid boil

Step 2

Once boiling, reduce to a simmer, cover and cook until barley is done

Step 3

Start checking at about 25 minutes

Step 4

Barley should triple in volume and be tender and chewy in texture

Step 5

Using a fork, fluff the barley and set aside to cool.In a bowl mix the lemon juice, mustard, sugar and salt

Step 6

Slowly pour in the olive oil whisking constantly to emulsify

Step 7

Stir in chives cover with a lid and store in refrigerator

Step 8

Will keep for up to 2 week.To assemble, toss greens and barley in the dressing, top with ginger, cranberries and sunflower seeds

Step 9

Toss the salad slightly to distribute the toppings

Step 10

Garnish with any extra chives.