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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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 588 | |
| Calories from Fat 468 | 80% |
| Total Fat 53.28g | 67% |
| Saturated Fat 14.11g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 445mg | 19% |
| Potassium 439mg | 13% |
| Total Carbs 23.55g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 18.98g | 13% |
| Protein 8.25g | 13% |
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