Busters Recipes

36 dried figs, stems trimmed and halved 2 tbsp plus 1/2 cup olive oil 1/4 cup red wine vinegar 1/2 cup crumbled white native cheese 6 torn romaine lettuce leaves 4 cups mixed baby greens 4 cups watercress, thick stems trimmed 8 oz prosciutto or jamón serrano, thinly sliced and cut in thin strips 1 1/2 cups walnuts, toasted and chopped Cut figs lengthwise in half. Whisk 1/2 cup oil and vinegar in bowl. Add cheese and blend. Season with salt and pepper. Combine all the greens, ham and walnuts in serving bowl. Add dressing and toss to coat. Add the figs and serve.

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