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Grilled Fig Salad With Gorgonzola And Sugared Pecans
Ingredients
- 1/2 c. extra virgin olive oil plus
- 2 Tbsp. extra virgin olive oil
- 1/4 c. Sherry vinegar Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. butter
- 1/2 c. toasted pecan halves
- 3 Tbsp. sugar
- 1/8 tsp cayenne pepper
- 4 x fresh figs halved lengthwise
- 8 slc prosciutto
- 8 c. torn romaine leaves
- 4 ounce Gorgonzola crumbled
Directions
- Slowly whisk oil into vinegar till dressing is emulsified. Season with salt and pepper. Chill.
- Heat butter in small saucepan. Add in pecans and stir to coat completely. Combine sugar, 1/4 tsp. salt, cayenne pepper and 1/8 tsp. black pepper in a small bowl. With slotted spoon, transfer pecans from butter to sugar mix. 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 min per side, 4 min total, till lightly charred.
- Place 2 c. 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.
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