Grilled Romaine Hearts With White Balsamic Vinaigrette

GRILLED ROMAINE HEARTS

Serves 8

4 romaine hearts

1 red onion, thickly sliced

4 oz. crumbled blue cheese or goat cheese

Olive oil

Kosher salt

Black pepper

DIRECTIONS:

Rinse romaine hearts and remove any blemished outer leaves.

Cut hearts in half lengthwise.

Drizzle with olive oil.

Season with salt and pepper.

Set aside.

Heat grill to medium high.

Place sliced onions (oiled side down) on the grill and drizzle the other side with olive oil.

Season with salt and pepper.

Grill 2-3 minutes until they have grill marks.

Flip onions and allow to cook until softened and slightly caramelized, about five minutes.

Remove from grill.

Allow to cool.

Chop the onions.

Set aside.

Place romaine hearts cut side down on the grill for about one minute until the edges start to wilt.

Remove from the grill.

Dress with a vinaigrette.

Followed by chopped grilled onions and crumbled blue cheese or goat cheese.

TIPS:

Only grill one side one the romaine leaves so you have the cool crunch on one side and the wilted warmth on the other.

You can serve this dish chopped or present it restaurant-style with the whole spear of romaine. Fun!

Chef Candace recommends her “house vinaigrette.”

Making your own salad dressing is stupid easy and delicious!

WHITE BALSAMIC VINAIGRETTE

Makes about one cup of dressing.

1 garlic clove, smashed

1 heaping tsp Dijon mustard

1 tsp brown sugar

½ tsp kosher salt

¼ tsp ground black pepper

¼ cup white balsamic vinegar

¼ - ½ cup canola/olive oil blend

In a pint jar or squeeze bottle, combine all ingredients.

Shake well.