Barley-Mushroom Salad with Lamb and Goat Cheese

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup celery diced
• 6 ounces cremini mushrooms thinly sliced
• 1 tablespoon olive oil extravirgin
• 2 tablespoons parsley fresh chopped
• 1.5 teaspoons rosemary fresh chopped
• 1.5 ounces goat cheese crumbled
• 9 ounces simple roasted leg of lamb shredded
• 1 cup pearl barley uncooked
• 0.8 teaspoon salt 
• 0.3 cup shallots thinly sliced
• 6 ounces shiitake mushroom caps thinly sliced
• 3 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Cook barley in a large saucepan over medium heat 5 minutes or until golden, stirring occasionally.
2. Add water; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until barley is tender and liquid is absorbed.
3. Place barley in a large bowl; cool slightly.
4. While barley cooks, heat olive oil in a large nonstick skillet over medium heat.
5. Add mushrooms, celery, and shallots; cook 5 minutes or until mushrooms are tender and liquid evaporates, stirring frequently.
6. Remove from heat; stir in chopped parsley and rosemary. Cool slightly.
7. Add mushroom mixture, Simple Roasted Leg of Lamb, goat cheese, balsamic vinegar, salt, and pepper to barley. Cover and chill.