Prepare the barley according to directions, drain and toss with 1T olive oil. Let come to room temperature or chill.
In a medium-sized bowl, place prepared celery, scallions, chard, walnuts and parsley. Set aside.
Lightly sauté shitakes until they just begin to brown, remove from pan, add to bowl. Sauté asparagus until they just begin to cook, add to bowl.
Add cooled barley to bowl, toss.
Add vinaigrette to salad just before serving, stir well, salt and pepper to taste.
(Can be served warm or cold, on its own or with a piece of grilled fish or chicken)
Created to pair with Dreaming Tree Chardonnay