A Fig on the Barbie

Every summer about this time, I get tired of having a big salad for dinner. I love the wide variety of fresh, crunchy greens available but yearn for something more satisfying.

This main course salad does the trick. Sweet and meaty figs pair beautifully with salty prosciutto, especially when they are grilled together and served warm over cool and crispy romaine. Top the salad with a Sherry vinaigrette, pungent blue cheese and spicy-sweet nuts. Served with some crusty bread, a light-bodied red wine and ending with bittersweet chocolate truffles, it’s a warm weather meal that’s sure to satisfy.

Menu

Grilled Fig and Prosciutto Salad with Gorgonzola and Sugared Pecans

Chocolate Truffles

Grilled Fig and Prosciutto Salad with Gorgonzola and Sugared Pecans

Active Work and Total Preparation Time: 25 minutes

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 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.

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.

GAME PLAN

25 minutes before: Make Sherry vinaigrette, wash and dry lettuce, crumble cheese, cut figs.

15 minutes before: Make sugared pecans, wrap figs in prosciutto, heat grill pan.

7 minutes before: Divide lettuce among plates, grill figs, finish salads.

INGREDIENTS

Staples

Butter

Cayenne pepper

Olive oil

Toasted pecans

Pepper

Romaine lettuce

Salt

Sherry vinegar

Sugar

Shopping List

Chocolate truffles

French bread

4 fresh figs

1/4 pound Gorgonzola cheese

8 thin slices prosciutto

Red wine