Farro Salad with Crispy Prosciutto, Figs and Walnuts

Ingredients

• 3 cups water
• 2 cups uncooked farro
• 3/4 cup walnut halves
• 5 tablespoons extra virgin olive oil, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 2 ounces paper-thin slices prosciutto
• 2 tablespoons sherry wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup coarsely choped dried figs, reconstituted in boiling water
• 6 tablespoons crumbled gorgonzola cheese
• 1/4 cup fresh flat-leaf parsley leaves

Instructions

1. Bring water to a boil in a medium saucepan; add farro, reduce heat and simmer until tender and water is absorbed, about 15 minutes; let cool to room temperature.
2. Heat oven to 350.
3. Place walnuts, 1 tablespoons olive oil, salt and cayenne in a small baking pan and mix well.
4. Line a large rimmed baking sheet with parchment paper and place prosciutto in a single layer on parchment (it doesn't matter if it tears).
5. Place both pans in oven and cook 10 to 12 minutes, until walnuts are toasted (stirring once) and prosciutto is crisp.
6. Whisk together the remaining 4 tablespoons olive oil, sheerry vinegar and mustard and pour over farro, mixing well.
7. Stir in the figs, walnuts and gorgonzola.
8. Coarsely break up prosciutto and sprinkle over the top with the parsley.