barley, corn and haricot vert salad

INGREDIENTS

• 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