barley, corn and haricot vert salad

479371418_9f97e5bfef

Ingredients in this Recipe

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

Recipe Preparation

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