Radicchio And Escarole Salad With Barley And Roasted Pears

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1 head radicchio, cut into 1/2-inch-thick wedges

1 small head escarole, cut into 1/2-inch-thick wedges

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

2 Bosc pears, cut into 1/2-inch-thick wedges

1 tablespoon fresh thyme

1 cup water

1/2 cup pearl barley, rinsed

1 tablespoon plus 1 teaspoon white-wine vinegar

1/2 cup finely grated Parmesan cheese (1/2 ounce)

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