• Peel the shallots and lay them on a baking tray. Add enough honey to coat them and add the olive oil; 
• Bake at 180°C for 20-30 minutes until golden brown. Leave to cool and cut in four long pieces. 
• Bring a pot of water to the boil, add the rinsed barley. Turn the heat down to a simmer and cook for approximately 30 minutes, until tender. Drain and cool.
• In a second pot of simmering water, simmer the leek slices until tender. Drain and cool.
• Wash and halve the grapes. 
• To make the dressing, combine the ingredients and season.
• To assemble the salad, mix all the ingredients except the shallots, and layer them on a plate, placing the shallots carefully in the middle and on top. 
• Drizzle over the dressing. 

Fabienne Viner-Luzzato