- Rating:
- Servings:
- 2
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Dina Altieri
Ingredients
- 6 Figs
- 1 1/2 tablespoons Olive Oil
- 2 ounces Pecans
- 1 1/2 tablespoonsolive Oil
- Granulated Sugar (as needed)
- Cumin ground (as needed)
- Cayenne ground (as needed)
- 2 ounces Gorgonzola Cheese
- 1/4 cup Balsamic Vinegar
- 1/4 cup Honey
- Baby Greens
Directions
For the Figs
Cut a hole in the bottom of the figs and stuff with the cheese. Rub with the 1 1/2 tablespoon of olive oil and grill.
For the Pecans
Heat the 1 1/2 tablespoon of olive oil in a pan. Add the pecans and stir to coat. Sprinkle the sugar, salt, pepper, cumin and cayenne and continue cooking until the mixture has crystallized to coat the pecans.
For the Balsamic Reduction
Heat the vinegar and honey in a pan until the liquid is reduced to approximately 1 ounce.
To Plate
Place a handful of baby greens on each of 2 plates. Place 3 grilled figs on each bed. Garnish with the spiced pecans and balsamic reduction.
