Created by member Marnie Riddle April 2007

1 bunch fresh Arugula, washed and thick stems removed  1 cup Pearl Barley
2 cups Water or Eatwell Chicken Stock or Vegetable Stock
2 Stalks Spring Garlic, minced       1 TB Balsamic Vinegar
2 TB Olive Oil       1 tsp prepared Mustard
1/2 tsp dried Thyme       1/2 tsp Salt

Cook the barley in the water or stock.  In a bowl, mix together one stalk minced garlic with the next five ingredients.  Toss the cooked barley into this mixture until coated.  Briefly sauté the other stalk of garlic.  Add the arugula and sauté until the greens have just barely wilted, roughly 10 seconds, then add to the barley mixture.  Dish out the mixture and top with any combination of the following: feta cheese, shredded carrots, sliced radishes, toasted pine nuts, chopped olives, salami or pepperoni or avocado.