Attempting to Replicate Pizzaiolo's Salad

Although I would never make a great food blogger due to the fact that I often fail to remember to take photos when I go out to eat, I do like coming home and trying to reconstruct recipes of things that I tried elsewhere that I liked. Yes, I am a shameless idea-stealer in that regard.

For example, the other night, I attempted to recreate the yummy salad I had at Pizzaiolo where I interrogated my friend about his engagement status. Theirs was a faro salad; I made mine with hulled barley, but it came pretty close. Or perhaps I am flattering myself, but I liked the nutty taste and the combination of flavors that resulted.

I combined cooked hulled barley with fresh corn kernels, cherry tomatoes (the bigger ones chopped in half so the juices mix), toasted pine nuts, dressed it with olive oil and vinegar, then sprinkled shaved pecorino cheese over this, and put all this on a bed of arugula taken from my garden.

Voila.
The toasted pine nuts were my addition, but I have been putting toasted pine nuts in everything lately, and am convinced that they go well with everything, especially salad-type stuff.