1. Cook the barley in salted water for 20 minutes, drain and cool.
2. Julienne the green apple and keep it in water and lemon juice to prevent oxidation.
3. Prepare the dressing: mix apple cider vinegar, extra virgin olive oil and acacia honey.
4. Assemble the bowl with barley, lamb's lettuce, drained apple, roughly broken walnuts and crumbled goat's cheese.
5. Dress, add the beef shredded meat and serve immediately.

The acidity of the green apple and goat's cheese balances the full-bodied flavour of the beef shredded meat. A complete and nourishing salad.