1Bring 4 cups of water to a boil in a small sauce pan.
2Add hulled barley and simmer on low for 25 minutes. At this time the barley is tender but chewy and nutty, which is how i prefer it served in salads. If you like your grains softer or have a weaker digestion, you may prefer to cook them for up to a full hour.
3Strain and rinse with cold water and let drain while you prepare other ingredients.
4Slice asian pears into thin matchsticks.
5Cut any matchsticks longer than an inch in half.
6Toss pears with a bit of lime juice to keep from browning and set aside.
7Wash, dry and chop cilantro.
8Roughly chop toasted cashews.
9Tear apart frisee into bite-size leaves.
10Whisk together vinaigrette ingredients in a small bowl.
11You can toss all ingredients together and serve as a grain salad. Or dress frisee with a small amount of vinaigrette and in another bowl toss together the barley, cilantro and cashews with the majority of the vinaigrette.
12Assemble as pictured, with lime-dressed pears and sliced avocado (optional) on top.