Grilled Figs with Gorgonzola, Spiced Pecans, and Balsamic Reduction
by Chef Dina Altieri

1 1/2 tablespoons Olive Oil
2 ounces Pecans
1 1/2 tablespoons Olive 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


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.

Servings: 2