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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.