Frank's Recipes! Grilled Fig and Prosciutto Salad with Gorgonzola and Sugared Pecans

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Grilled Fig and Prosciutto Salad with Gorgonzola and Sugared Pecans

1/2 cup plus 2 tablespoons olive oil
1/4 cup Sherry vinegar
Salt, pepper
2 tablespoons butter
1/2 cup toasted pecan halves
3 tablespoons sugar
1/8 teaspoon cayenne pepper
4 fresh figs, cut in half lengthwise
8 thin slices prosciutto
8 cups torn romaine leaves
4 ounces Gorgonzola, crumbled

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 teaspoons 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.

Makes 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.