Winter Layered Salad with Beets and Brussels Sprouts

INGREDIENTS

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

1/2 lb

Brussels sprouts

8 cups

Mesclun greens

Pink grapefruits, large

1/2 cup

Pomegranate seeds

Shallot, small

2 tsp

Dijon mustard

1/2 tsp

Honey

1 cup

Barley, pearled

Kosher salt and freshly ground black pepper

1/3 cup

Olive oil, extra-virgin

3 tbsp

Red wine vinegar

1 cup

Walnut, halves