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

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