Soak the golden raisins in warm water and set aside.
Dice the apple and red onion into small cubes. Thinly slice the fennel.
Heat the olive oil in a pan over medium heat. Add the fennel and season with salt and pepper. Cook until the fennel is soft and lightly caramelized, reducing the heat as needed to prevent burning. Remove from heat and let cool.
Drain the raisins. Combine the cooked barley, apple, red onion, almonds, raisins and fennel in a large bowl and toss until evenly mixed.
Dijon Vinaigrette
Add the white wine vinegar, Dijon mustard, maple syrup and salt to a blender. Blend while slowly streaming in the olive oil until emulsified.
If needed, add a small amount of water to reach the desired consistency.
To Serve
Place a handful of romaine lettuce in each serving bowl. Top with the fennel barley mixture and drizzle with Dijon Vinaigrette.
