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1
Preheat the oven to 425 degrees.
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2
In a large bowl, gently toss the pears, 1 tablespoon oil, 1 teaspoon thyme, one-fourth teaspoon salt and several grinds of black pepper.
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3
Spread out the pears in a single layer on a foil-lined baking sheet and roast, turning occasionally, until golden brown and fragrant, about 25 minutes.
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4
Remove and allow to cool.
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5
On a large, parchment-lined baking sheet, arrange the prosciutto slices, making sure they do not touch.
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6
Sprinkle the sugar evenly over the slices.
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7
Bake the prosciutto until the slices are caramelized and glossy, 8 to 10 minutes.
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8
Rotate the tray while baking for even coloring, and watch toward the end of baking that the sugar does not burn (it burns quickly).
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9
Remove and allow to crisp and cool completely.
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10
Bring a large pot of salted water to a boil.
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11
Add the barley and cook, stirring occasionally, until tender, about 30 minutes; drain well.
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12
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat.
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13
Add the onion, one-fourth teaspoon salt and several grinds of pepper and cook, stirring often, until golden brown, about 10 minutes.
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14
Remove the pan from heat and stir in the wine, then return the pan to medium-high heat.
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15
Cook until most of the wine is absorbed, about 2 minutes, stirring often and removing any bits of flavoring from the bottom of the pan.
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16
Stir in the kale and season with one-half teaspoon salt and one-eighth teaspoon pepper.
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17
Cover and cook for 2 minutes until the kale is just wilted and a vibrant green.
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18
Stir again, reduce the heat to medium-low, cover and cook until the kale is tender, an additional 5 minutes.
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19
(Recipe can be prepared to this point up to 24 hours in advance; store the barley and kale mixture separately, tightly wrapped and refrigerated; store the prosciutto in a sealable plastic bag at room temperature.
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20
).
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21
In a large bowl, combine the barley with the lemon juice, butter and remaining thyme.
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22
Stir in the kale.
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23
Gently stir in the pears and hazelnuts if using and check seasoning.
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24
Spoon salad onto a serving platter; crumble the candied prosciutto over the top before serving.
