Saturday, April 27, 2019

Warm Barley Salad with roasted pears
3 ripe firm Bartlett pears, cored and cut into ¾-inch cubes
3 Tbsp. olive oil (1 Tbsp., 2 Tbsp.)
1 Tbsp. fresh thyme leaves
salt and pepper to taste
¼ lb. thinly sliced prosciutto
1 Tbsp. sugar
1C barley, cooked
1/2C wheat berries, cooked
1 onion, thinly sliced
2/3C white wine
4C baby kale
1/2C toasted hazelnuts, chopped
3 Tbsp. pear vinegar
1 Tbsp. raspberry vinegar
2 tsp. honey mustard
salt and pepper to taste
6 Tbsp. olive oil

Shake vinaigrette ingredients together in a jar and set aside.  Preheat oven to 425F.  In a large bowl, gently toss the pears, one tablespoon olive oil thyme, salt and pepper to taste and spread out on a foil-line baking sheet.  Roast, turning occasionally, until golden brown, about 25 minutes.  Remove and allow to cool.  On a large, parchment-lined cooking sheet, arrange the prosciutto slices, making sure they do not touch.  Sprinkle with sugar evenly over the slices.  Bake until the slices are caramelized and glossy, 8 to 10 minutes.  Rotate the sheet while baking for even coloring.  Watch carefully!!!  Remove and allow to crisp and cool completely. 
Meanwhile, heat two tablespoons of olive oil in a sauté pan; add the onions and cook, stirring often, until golden brown.  Add the wine and cook until most of the wine is absorbed.  Let cool.

In a large bowl, combine the pears with the onions, barley and wheat berries with vinaigrette to coat.  Add the kale and toss again adding more vinaigrette as necessary.  Add the hazelnuts and divide among plates.  Crumble the candied prosciutto over the top of each salad.
MAKES:  8 servings

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