Instructions: For the Dressing: Combine the balsamic and white wine vinegars and the mustard in a small bowl. Whisk in the oil, add salt and pepper to taste then stir in the parsley.

For the Salad: Combine the barley and chicken broth in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, uncovered, until the barley is tender but still firm, 35 to 45 minutes. Drain the barley and set aside.

Meanwhile, heat an outdoor grill on medium heat. Combine the shrimp and the 3 tablespoons of dressing in a medium bowl; set aside.

Steam the asparagus and peas over simmering water until tender, about 5 minutes. Set aside.

Grill the shrimp, turning once, until pink and cooked through, about 1 1/2 minutes a side.

Arrange the barley, shrimp, asparagus, peas and greens on 4 plates. Drizzle with the remaining dressing.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.