You are here: Home » Recipes » Fig, Fennel, and Barley Salad Fig, Fennel, and Barley Salad Recipe by Our Cookbook Collection Yield servings This salad is pure fall bliss when figs are ripe and abundant. Speck is similar to prosciutto, but it is lightly smoked. PrintEmail Ingredients 1/2 cup (firmly packed) golden brown sugar1/2 tablespoon honey1/4 teaspoon kosher salt1/8 teaspoon ground allspice1/8 teaspoon freshly ground black pepper1 cup walnut halves and pieces1/2 cup pearl barley3 tablespoons fig balsamic vinegar1/4 cup finely chopped shallot1 clove garlic, pressed1 teaspoon minced fresh thyme1/4 teaspoon kosher salt6 tablespoons toasted walnut oil1 small head radicchio5 cups mixed baby greens1 small fennel bulb, trimmed, very thinly sliced3 ounces thinly sliced speck or prosciutto, torn into strips12 small ripe figs, cut in half6 ounces Bucheron cheese or other soft fresh goat cheese Instructions 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 begins to darken and caramelize, about 3 minutes. Transfer the walnuts to the prepared sheet pan, separating them with a fork. Let the walnuts cool completely. (Walnuts can be prepared up to 1 week ahead. Transfer to an airtight container and store at room temperature.) Rinse the barley and combine it with 2 cups water in a heavy medium saucepan. Season the water generously with salt and boil until the barley is tender and the water is absorbed, about 30 minutes. Remove from the heat and let cool completely. (Barley can be prepared up to 3 days ahead. Cover and refrigerate.) For the dressing: In a small bowl, combine the vinegar, shallot, garlic, thyme, and salt and whisk to blend. Gradually whisk in the oil and season with pepper. For the salad: Remove the outer leaves of the radicchio and combine them with the salad greens in a large bowl. Finely chop the remaining head radicchio (you should have about 1/2 cup). In a medium bowl, mix the barley, fennel, and chopped radicchio with 1/4 cup of the dressing. Season the barley mixture to taste with salt and pepper. Add enough of the dressing to the salad greens and radicchio to season to taste and toss to coat. Scatter the speck over the greens and top with the barley mixture. Garnish with the figs, cheese, and walnuts and serve. Reprinted with permission from Salad for Dinner by Jeanne Kelley, Rizzoli International Publications, Inc.