This recipe uses 8 to 10 cups of greens. Experiment with different varieties of chicory, such as endive, radicchio, and escarole.
Preheat oven to 400 degrees with 1 rack in the middle position and 1 rack immediately below it. Toss radicchio and escarole with 2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on a rimmed baking sheet.
Toss pears with 1 teaspoon oil, 2 teaspoonsthyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Arrange in a single layer on another rimmed baking sheet.
Roast radicchio mixture on bottom rackuntil tender, about 25 minutes, and pears onmiddle rack until tender, about 40 minutes.
Meanwhile, bring water to a boil in a mediumsaucepan. Add barley. Simmer, covered,until tender, 22 to 25 minutes.
Whisk vinegar with remaining tablespoon oil and teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Drain barley, stir into vinaigrette.
Mound Parmesan onto a baking sheetlined with parchment or a nonstick bakingmat, and spread into a 6-inch circle.
Transfer radicchio-escarole mixture tobowl with barley. Cover with plastic wrap tokeep warm and to allow radicchio to wilt.As pears continue to cook, bake Parmesanon bottom oven rack until deep goldenbrown, 9 to 11 minutes.
Toss pears with barley. Divide salad among4 plates. Break Parmesan crisp into pieces;place on top of each salad. Serve warm.