Wisconsin Aged Provolone and Piquillo Pepper Salad with Romain Leaves and Grilled Fig-Mustard Viniagrette

Pickled Red Onion:
Pour boiling water over onion in a small bowl. Let stand until softened, about 10 minutes. Drain onion well and return to bowl. Stir in orange and lime juices, white wine vinegar, oregano, sugar, 1/2 teaspoon salt and cloves. Set aside.

Vinaigrette:
Heat gas or charcoal grill to medium heat. In medium bowl, toss figs with 2 tablespoons olive oil; sprinkle with salt and pepper.

Grill 2 minutes per side. Put grilled figs in food processor with mustard, honey and sherry vinegar. Process until pureed. With motor running, slowly add 1-1/2 cups olive oil. Season to taste.

Final Preparation:
Cut cheese into 1/2-inch strips. In large bowl, toss cheese strips and peppers with 1/2 cup of the vinaigrette. Arrange 2 romaine leaves on each plate. Top with cheese-pepper mixture. Drizzle some of the remaining vinaigrette on the plates, being sure to dress the romaine. Finish plate with cracked black pepper and some pickled red onion.