grilled romaine hearts

Grilled fresh romaine lettuce. Blue cheese. Bacon. Yum.

Grilled Romaine Hearts with Blue Cheese and Bacon

serves 4

• 2 large hearts of Romaine lettuce

• 2 tablespoons extra virgin olive oil

• 1/2 cup of blue cheese, crumbled

• 1 build of garlic roasted, cloves removed*

• 6 slices of bacon, cooked and crumbled

• 2/3 cup of toasted walnuts, chopped

• 1/2 small red onion, sliced thinly

• 3 tablespoons of Balsamic glaze**

• kosher salt and freshly ground black pepper

Heat grill to medium heat. Drizzle olive oil over lettuce and lightly grill, about 20 seconds on each side. Season with salt and pepper.

Split the Romaine between 4 plates. Add the rest of the ingredients on top of the lettuce. Drizzle with the Balsamic glaze. Serve with a grilled protein of your choice, great with chicken or shrimp.

*roasted garlic:  Cut the top off of a bulb of garlic and drizzle with about 1 tablespoon of olive oil.  Wrap in aluminum foil and back at 350 degrees for about 20 minutes or until the exposed bulbs are light brown.

**Balsamic glaze: This can be found in the vinegar section of most markets, or you can boil 3/4 cup balsamic vinegar in a small sauce pan until reduced to about 3 tablespoons, about 5-7 minutes.