Fig, Fennel, and Barley Salad

Ingredients

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

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 Relish

Comments

You also might like


Best Wine Deals

See More Deals





Snooth Media Network