Italian Barley Salad with Figs & Parma Ham | Insalata d'Orzo perlato

Rinse the pearl barley thoroughly in a sieve under cold water. Then bring to a boil in three times the amount of lightly salted water and cook over medium heat for about 25 to 30 minutes until al dente. Drain, rinse briefly with cold water, and leave in a large bowl to cool until lukewarm.

Cut the slices of prosciutto crudo in half and fry in a non-stick pan without fat over medium to high heat until crispy on both sides. Drain on paper towels and then break into coarse pieces. In the same pan, toast the walnut kernels without fat for about 2 to 3 minutes until fragrant, remove, and coarsely chop.

Gently wash the fresh figs, pat dry, remove the stems, and cut the fruits into quarters or wedges. Cut the goat cheese log into bite-sized slices or crumble coarsely by hand. Sort through the arugula, wash thoroughly, and spin dry.