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.
