4 ounces cooked, peeled shrimp (see Tip), tails left on if desired
Fennel fronds for garnish
2 tablespoons extra-virgin olive oil
1 tablespoon red- or white-wine vinegar
½ teaspoon Dijon mustard
½ teaspoon minced shallot
¼ teaspoon ground pepper
⅛ teaspoon salt
Arrange arugula, watercress, beets, zucchini, fennel, barley and shrimp on a large dinner plate.
Whisk oil, vinegar, mustard, shallot, pepper and salt in a small bowl, then drizzle over the salad. Garnish with fennel fronds, if desired.
To make zucchini ribbons, thinly shave whole zucchini lengthwise with a vegetable peeler.
Give grains a cooldown: To cool grains down quickly, spread them out on a foil-lined baking sheet. The surface area helps speed cooling, while the foil prevents any residual flavors on the pan from seeping in.