I am so excited to share today’s recipe with you guys!
While I was planning out this week’s Thanksgiving inspired meals, I knew I wanted to include some sort of salad dish but wanted to stay away from your run-of-the-mill options. And this is definitely not your average salad, it has; barley, kale, golden raisins, cranberries, all coated with a champagne vinaigrette dressing.And because just having a salad wasn’t good enough, I decided to place it atop a slightly crisped crostini smothered in goat cheese, prosciutto and Asian pear! I mean, how nuts is this? You’re guests will love it and it’s the perfect hor d’oeuvre before you bring out the big guns.
And as a bonus, it is crazy easy to put together. I’m talking minutes here. The hardest part is cooking the barley, and that takes 10 minutes! And what you are left with is a harmonious blend of rich and creamy goat cheese against the salty prosciutto, crisp Asian pear, sweet raisins and earthy kale.
To make this, boil the barley according to package instructions, drain and cool in the fridge (about 15 minutes). While the barley is cooling off, thinly chop the kale and add the craisins, golden raisins and champagne vinaigrette and toss together with the barley. Then simply crisp fresh bread, spread goat cheese (thinned with heavy cream), add a layer of prosciutto, then the thinly sliced Asian pear and top with the kale mixture!
- 2 cups thinly chopped kale
- 3 TBS. craisins
- 3 TBS. golden raisins
- 1 bottle of pear champagne vinaigrette (found at Trader Joe's)
- 1 cup cooked (and cooled) barley
- 1 loaf of bakery fresh bread (thick crust, preferred)
- ½ cup goat cheese
- 2 TBS. heavy cream
- 1 package of prosciutto
- 2 Asian pears (thinly sliced)
- Cook barley according to package instructions. Set in the fridge to cool (about 15 minutes).
- Set the oven to broil. Slice the bread, and lay on a baking sheet. Coat with oil.
- Thinly chop kale and add to a medium-sized bowl. Add craisins and golden raisins and top with about 3 TBS. dressing. Toss together until well coated.
- Place the crostini in the oven for about 3 minutes or until just golden brown (be sure to keep an eye on them as they will burn quickly).
- In a small bowl add the goat cheese and heavy cream and mix together until creamy and smooth.
- Once the crostini's are toasted, add a layer of goat cheese then about 2 pieces of prosciutto per slice of bread.
- Top with thinly sliced pears, then add the kale mixture. Serve immediately!