Chopped Barley Salad with Pears

In a medium saucepan combine barley and 1½ cups water. Bring to boiling; reduce heat. Cover and simmer 45 to 55 minutes or until tender and liquid is absorbed. Place barley in a fine-mesh sieve; run under cold water. Drain well. For salad, halve, core, and chop two of the pears. In a large bowl combine chopped pears and the next five ingredients (through cherries). Stir in cooked, cooled barley. For dressing, peel, halve, and core the remaining pear. Place in a blender with vinegar, mustard, and maple syrup. Season with salt. Cover and blend until smooth. Add water, 1 Tbsp. at a time, as needed to reach drizzling consistency. Pour over salad; toss to coat. Sprinkle with pistachios. Prep-time: 25 MINUTES / Ready In: 25 MINUTES Makes 9 cups Serving size: 2¼ cups