Grilled Fig Salad With Gorgonzola And Sugared Pecans

Recipe Ingredients

1/2 cup	118ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
1/4 cup	59ml	Sherry vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Butter
1/2 cup	73g / 2.6oz	Toasted pecan halves
3 tablespoons	45ml	Sugar
1/8 teaspoon	0.6ml	Cayenne pepper
4		Fresh figs - halved lengthwise
8		Prosciutto
8 cups	320g / 11oz	Torn romaine leaves
4 oz	113g	Gorgonzola - crumbled

Recipe Instructions

Slowly whisk oil into vinegar until dressing is emulsified. Season with salt and pepper. Refrigerate.

Melt butter in small saucepan. Add pecans and stir to coat completely. Combine sugar, 1/4 teaspoon salt, cayenne pepper and 1/8 teaspoon black pepper in a small bowl. With slotted spoon, transfer pecans from butter to sugar mixture. Toss to coat completely.

Heat grill pan over medium heat. Wrap each fig half with slice of prosciutto. Place wrapped figs on grill, cut-side down, and grill 2 minutes per side, 4 minutes total, until lightly charred.

Place 2 cups romaine on each plate. Top each portion with 2 fig halves. Divide pecans and cheese among plates and drizzle portions with vinaigrette.

This recipe yields 4 servings.

Each serving: 621 calories; 643 mg sodium; 54 mg cholesterol; 55 grams fat; 25 grams carbohydrates; 11 grams protein; 0.93 gram fiber.

Source:
The Los Angeles Times, 08-25-1999

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