Grilled Chicken And Romaine With Caper Dressing

• 3 tablespoons Sherry wine vinegar
• 1/2 cup extra-virgin olive oil
• 1/4 cup minced shallots
• 2 tablespoons drained capers
• 1 tablespoon Dijon mustard
• 4 skinless boneless chicken breasts (about 1 3/4 pounds)
• 2 hearts of romaine lettuce, halved lengthwise, core left intact
• Shaved Manchego or Parmesan cheese

1. Preheat barbecue (medium-high heat). Puree vinegar and next 4 ingredients in small processor until almost smooth. Season dressing to taste with salt and pepper. Combine chicken and 1/4 cup dressing in medium bowl. Sprinkle with salt and pepper.
2. Let stand at room temperature 15 minutes. Place romaine, cut side up, on baking sheet. Drizzle with 1/4 cup dressing; turn to coat. Grill chicken until cooked through, about 6 minutes per side. Transfer to plate. Grill romaine until charred and slightly wilted on all sides, about 2 minutes.
3. Transfer 1 chicken breast and 1 romaine spear to each of 4 plates. Drizzle chicken with remaining dressing, sprinkle generously with cheese, and serve.

sherry wine vinegar, extravirgin olive oil, shallots, capers, mustard, chicken breasts, hearts of romaine lettuce, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-and-romaine-with-caper-dressing-241611 (may not work)