Barley-Mushroom Salad With Lamb And Goat Cheese

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1 cup uncooked pearl barley

3 cups water

1 tablespoon extravirgin olive oil

2 cups thinly sliced cremini mushrooms (about 6 ounces)

2 cups thinly sliced shiitake mushroom caps (about 6 ounces)

1/2 cup diced celery

1/4 cup thinly sliced shallots

2 tablespoons chopped fresh parsley

1 1/2 teaspoons chopped fresh rosemary

2 1/4 cups shredded Simple Roasted Leg of Lamb (about 9 ounces)

1/3 cup (about 1 1/2 ounces) crumbled goat cheese

2 tablespoons balsamic vinegar

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

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