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

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