Adapted from Bon Appetit, July 1998. Serving size: 4 – 6. Except for the barley, this recipe can use Trader Joe’s products entirely. 1/3 cup pearl barley 1 bag Trader Joe’s trimmed green beans “haricot vert,” cut into 2″ segments 1 cup Trader Joe’s frozen, organic corn kernels (If you have time, toast them first, straight out of the bag and into a hot non-stick pan, until they become nicely golden in color.) 4 ounces Trader Joe’s wild or organic arugula 1/4 cup Trader Joe’s extra-virgin olive oil 1/8 cup Trader Joe’s Pear Vinegar, or Orange Muscat Champagne Vinegar 1 1/2 tablespoons minced shallots 1 tablespoon minced fresh thyme 1 teaspoon Dijon mustard 4 tablespoons Trader Joe’s Crumbled Goat Cheese (plain), or crumbled from a TJ’s goat-cheese log Cook barley in medium saucepan of boiling salted water until tender, about 20 minutes. Drain; cool. Transfer to large bowl. Cook haricot vert in large pot of boiling salted water until crisp-tender, about 3 1/2 minutes. Drain. Transfer beans to bowl of ice water to cool. Drain well. Transfer to bowl with barley. Mix in corn kernels. Coarsely chop washed and dried 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 and serve alongside any remaining dressing.