In a medium-sized saucepan, add barley, onion, half of the garlic, mulling spices in cheesecloth bag, a touch of salt, and cook according to package directions. Remove cheesecloth bag when barley is cooked.
Meanwhile, heat 1 tablespoon Sage with Wild Harvest Mushroom EVOO in a small sauté pan. Add the mushrooms and sauté until cooked through, add the garlic and cook for another minute or so. Add salt to taste. Stir in diced apples, cover, and remove from heat.
Place Sunday Morning Maple Balsamic in the bottom of a small bowl, slowly drizzle in remaining Sage with Wild Harvest Mushroom EVOO, whisking as you go. When EVOO and balsamic are fully combined, season to taste.
In another bowl, fold together barley and mushroom mixtures. Drizzle vinaigrette over and combine to coat.
Optionally top with shaved cheese. This dish can be enjoyed at room temperature, cold, or warmed.