Fall Fig, Prosciutto and Barley Salad


Try this delicious fall salad recipe featuring our Mission Fig Balsamic Vinegar. This fall salad recipe comes from Kimberley Kausen of Flavorful California, Cooking Classes for the Home Cook.

Serves 8

1 cup pearl barley
6 ounces sliced speck or prosciutto, cut into ½-inch strips
¼ cup, plus 2 tablespoons Mission Fig Balsamic Vinegar
½ cup finely chopped shallot
2 cloves garlic, finely chopped
2 teaspoons minced fresh thyme
1 teaspoon kosher salt
¾ cup Extra Virgin Olive Oil
2 small heads of radicchio, finely chopped
10 cups mixed baby greens
16 small ripe figs, cut in half (or dried figs)
12 ounces soft fresh goats cheese, crumbled
1 ½ cups glazed walnuts

Rinse the barley and combine it with 2 cups water in a heavy medium saucepan.  Season the water generously with salt and boil until barley is tender and the water is absorbed, about 40-50 minutes.  Remove from the heat and let cool completely.  (Barley can be made up to 3 days ahead.  Cover and refrigerate)

Place the sliced speck/prosciutto in a sauté pan on medium high heat.  Cook until crisp.  Break apart the speck/prosciutto into slices and set aside to cool.

For the dressing:  In a small bowl, combine the vinegar, shallot, garlic thyme, and salt wand whisk to blend.  Gradually whisk in the oil and season with pepper.

In a medium bowl, mix the barley, and chopped radicchio with ½ cup of the dressing.  Season the barley mixture to taste with salt and pepper.

In a large flat-bottomed salad bowl, toss the greens with enough of the salad dressing to lightly coat.  Scatter the speck/prosciutto over the greens and top with the barley mixture.  Garnish with the figs, cheese, and walnuts and serve.

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