Barley Salad with Asparagus and Arugula

Ingredients

• 1.5 cups arugula trimmed
• 0.5 pound asparagus spears thin
• 1 teaspoon pepper black freshly ground
• 2 teaspoons dijon mustard 
• 1.5 cups grape tomatoes halved
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil 
• 2.3 ounces part-skim mozzarella cheese smoked diced
• 1 cup quick-cooking barley uncooked
• 0.5 cup onion red chopped
• 2 tablespoons red wine vinegar 
• 0.5 teaspoon salt 
• 2 cups water 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Snap off tough ends of asparagus; discard.
2. Cut asparagus into 2-inch pieces.
3. Bring 2 cups water to a boil in a large nonstick skillet.
4. Add asparagus; cook 1 minute or until bright green and crisp-tender.
5. Drain and plunge into ice water; drain.
6. Cook barley according to package directions, omitting salt and fat.
7. While barley cooks, combine olive oil and next 5 ingredients in a small bowl; stir well with a whisk.
8. Drain barley. Rinse under cold water; drain.
9. Combine asparagus, barley, arugula, and next 3 ingredients in a large bowl.
10. Add dressing; toss gently to coat.
11. Serve at room temperature or chilled.