Barley and corn salad with arugula and green beans

 
             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                     Bon Appetit Magazine
                 Salads & Salad Dressings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3  cup           pearl barley
    1      pound         green beans -- trimmed
    1      cup           fresh corn kernels
    4      ounces        arugula
      1/2  cup           extra-virgin olive oil
      1/4  cup           white wine vinegar
    3      tablespoons   minced shallots
    2      tablespoons   minced fresh thyme
    2      teaspoons     dijon mustard
    3 1/2  ounces        soft fresh goat cheese -- crumbled
 
 Cook barley in medium saucepan of boiling salted water until tender, about 30 m
 inutes.  Drain; cool.  Transfer to large bowl.
 
 Cook beans in large pot of boiling salted water until crisp-tender, about 4 min
 utes.  Drain.  Transfer beans to bowl of ice water to cool.  Drain well.  Pat b
 eans dry with paper towels.  Cut half of beans into 2-inch 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 bl
 end.  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 rema
 ining whole beans in spoke pattern atop arugula.  Mound salad in center of plat
 ter.  Sprinkle with goat cheese.  Drizzle any remaining dressing over arugula a
 nd beans and serve.
 
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