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barley, corn and haricot vert salad

barley, corn and haricot vert salad Recipe

  • 1/3 cup pearl barley
  • 1/2 pound haricot vert (slim green beans) trimmed and cut into 2 segments
  • 1 cup fresh corn kernels (from about 1 large ear)
  • 1 large bunch of arugula (about 4 ounces total)
  • 1/4 cup extra-virgin olive oil
  • 1/8 cup white wine vinegar
  • 2 tablespoons minced shallots
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon Dijon mustard
  • 4 tablespoons soft fresh goat cheese (such as Montrachet), crumbled
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