Grilled Romaine Salad

• 2 heads romaine lettuce
• olive oil, for basting
• 34 cup pecan pieces (toasted in toaster oven or on stove top)
• 3 ounces gorgonzola, crumbles (blue cheese will work)
• salt and pepper
• 14 cup red wine vinegar
• 1 ounce gorgonzola (blue cheese will work)
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 garlic clove, finely minced
• 14 cup extra virgin olive oil
• 14 cup peanut oil or 14 cup walnut oil

1. In a small bowl mix vinegar, salt, pepper, and garlic.
2. Slowly stir in oils and 1 oz.
3. of the cheese.
4. Stir thoroughly but do not over mix.
5. Set aside.
6. Preheat gas or charcoal grill to high.
7. Wash and dry both heads of Romaine.
8. Cut each head in half lengthwise.
9. Leave the leaves attached to the stalk so that the leaves remain attached at the ends.
10. Use a pastry brush or spray bottle to baste the romaine halves with olive oil.
11. Use enough to coat the leaves but do not soak.
12. Salt and pepper Romaine halves to taste.
13. Place Romaine halves on heated grill and close cover.
14. Turn after 4 to 5 minutes.
15. Grill for additional 4 or 5 minutes.
16. When removed from grill the Romaine should be wilted, and only slightly charred on the ends.
17. Place Romaine half on serving plate, cut side up.
18. Drizzle 1/4 of the dressing on each Romaine half and sprinkle remaining cheese and toasted pecan pieces on each serving.
19. Serve warm.

olive oil, pecan, crumbles, salt, red wine vinegar, will, salt, pepper, garlic, extra virgin olive oil, peanut oil

Taken from www.food.com/recipe/grilled-romaine-salad-233075 (may not work)