In a small bowl, in enough boiling water to cover, soak mushrooms until tender, about an hour.
Meanwhile, in a large serving bowl or salad bowl, combine barley shallots, garlic, chives, thyme, oil, vinegar, and kale.
When mushrooms are ready, drain and mince them. Add to barley mixture and toss well. Serve at room temperature or slightly chilled with grilled or poached chicken or as an entree accompanied by a quick sauté of seasonal vegetables.Servings: 4