Barley-Apricot Salad

2 cups chicken or vegetable broth , low-sodium canned, or homemade

1 cup barley

1 teaspoon extra-virgin olive oil

1 teaspoon kosher salt

1 cup chopped dried apricot s

1/2 cup sliced almond s, toasted

1/2 cup chopped flat-leaf parsley

1/2 teaspoon ground cinnamon

1 scallion (white and green parts), thinly sliced Dressing:

1/4 cup freshly squeezed lemon juice

2 teaspoons honey

1/4 teaspoon kosher salt

Freshly ground black pepper

3 tablespoons extra-virgin olive oil