*  Exported from  MasterCook  *

            Barley And Corn Salad With Arugula And Green Beans

Recipe By     : Bon Appetit, July 1998
Serving Size  : 6    Preparation Time :0:00
Categories    : Beans & Peas                     Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  c             Pearl barley
   1      lb            Green beans -- trimmed
   1      c             Fresh corn kernels
   4      oz            Arugula
     1/2  c             Extra-virgin olive oil
     1/4  c             White wine vinegar
   3      tb            Shallots -- minced
   2      tb            Fresh thyme -- minced
   2      ts            Dijon mustard
   3 1/2  oz            Soft fresh goat cheese -- crumbled

Cook barley in medium saucepan of boiling salted water until tender,
about 30 minutes. Drain; cool. Transfer to large bowl.

Cook beans in large pot of boiling salted water until crisp-tender,
about 4 minutes. Drain. Transfer beans to bowl of ice water to cool.
Drain well. Pat beans dry with paper towels. Cut half of beans into
2" pieces. Transfer to bowl with barley. Mix in corn kernels.
Coarsely chop 2 bunches arugula; add to bowl with barley mixture.

Whisk olive oil, vinegar, shallots, thyme, and Dijon mustard in small
bowl to blend. Pour enough dressing over barley mixture to coat.
Season salad to taste with salt and pepper.

Arrange remaining 2 bunches arugula around edge of large platter.
Arrange remaining whole beans in spoke pattern atop arugula. Mound
salad in center of platter. Sprinkle with goat cheese. Drizzle any
remaining dressing over arugula and beans and serve.

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