Fig, Fennel, and Barley Salad

Ingredients

• 6 ounce Bucheron cheese or other soft fresh goat cheese
• 12 ripe figs, cut in half
• 3 ounce thinly sliced speck or prosciutto, torn into strips
• 1 fennel bulb, trimmed, very thinly sliced
• 5 cup mixed baby greens
• 1 head radicchio
• 6 tablespoon toasted walnut oil
• + 12 more ingredients
• • ¼ teaspoon kosher salt
  • 1 teaspoon minced fresh thyme
  • 1 garlic, pressed
  • ¼ cup finely chopped shallot
  • 3 tablespoon fig balsamic vinegar
  • ½ cup pearl barley
  • 1 cup walnut halves and pieces
  • ¹/₈ teaspoon freshly ground black pepper
  • ¹/₈ teaspoon ground allspice
  • ¼ teaspoon kosher salt
  • ½ tablespoon honey
  • ½ cup (firmly packed) golden brown sugar

Line a large sheet pan with parchment paper. Bring the brown sugar, 1 tablespoons water, the honey, salt, allspice, and pepper to a boil in a heavy large nonstick skillet over medium-high heat. Add the walnuts and stir with a silicone spatula until they are lightly toasted and the syrup mixture b...

View full recipe at Spry Living