barley and corn salad

2/3 c pearl barley
8-12 oz green beans -- trimmed
8-12 oz smallish asparagus
1 c fresh corn kernels, barely cooked
4 oz baby arugula, washed and dried
1/2 c extra-virgin olive oil
1/4 c white wine vinegar
3 T minced shallots
2 T minced fresh thyme (do not substitute dried)
2 t dijon mustard
3 1/2 oz soft fresh goat cheese -- crumbled

Cook barley in medium saucepan of boiling lightly 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. Repeat with asparagus. Pat vegetables dry with paper towels. Cut beans and asparagus into 2-inch pieces. Transfer to bowl with barley. Mix in corn kernels. If necessary, coarsely chop the 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. Sprinkle with goat cheese.

You can make this the day before, which will only help the flavors meld. The arugula will wilt somewhat, but it's still good.