Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts

1/3 cup(s) pine nuts, preferably from Italy 2 ounces
1/4 cup(s) plus 2 tablespoons extra-virgin olive oil
3 tablespoon(s) white wine vinegar
1 small shallot, minced 2 tablespoons
Salt and freshly ground pepper
4 cup(s) Thyme-Scented Pearled Barley (see below)
1 large tart apple, such as Honeycrisp cored and cut into 1/2-inch pieces
1/2 cup(s) pomegranate seeds, from 1 pomegranate
1/2 cup(s) chopped flat-leaf parsley

1. Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool.
2. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper. Add the Thyme-Scented Pearled Barley (see below), pine nuts, apple, pomegranate seeds and parsley; toss before serving.