Monday, May 2, 2016

Roasted Pear and barley salad
3 ripe but firm Bartlett pears (about 1-1/2 lb.), cored and
  cut into ¾-inch cubes
2 Tbsp. olive oil
1 Tbsp. thyme leaves
salt and freshly ground pepper to taste
1C cooked barley
¼ lb. thinly sliced prosciutto
1 Tbsp. sugar
6 oz. arugula or medley greens
1/3C shaved Parmesan cheese
1/3C toasted pecan pieces

2 Tbsp. pear vinegar
2 Tbsp. raspberry vinegar
salt and freshly ground pepper to taste
2 tsp. balsamic mustard
6 Tbsp. olive oil

Preheat oven to 425F.  Shake vinaigrette ingredients together in a jar.  Toss pears, olive oil, thyme, salt and pepper to taste in a bowl.  Spread pears out in a single layer on a parchment-lined cookie sheet.  Roast pears, turning occasionally, until golden – about 25 minutes.  Cool.

Arrange prosciutto slices on a parchment-lined cooking sheet, making sure they do not touch.  Sprinkle sugar evenly over the slices and bake until caramelized and glossy, 8 to 10 minutes – watch carefully!!  Remove and allow to crisp.  Cool.

Combine barley and pears with vinaigrette to coat.  Add the greens, Parmesan and pecans and toss again.  Crumble prosciutto over the top MAKES:  6 servings

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