Instructions: 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.

This recipe yields 4 servings.

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