Grilled Hearts Of Romaine With Blue Cheese Vinaigrette And Pickled Onions

• 1 1/2 cups white wine vinegar
• 1/2 cup sugar
• 1/2 cup water
• 3 Turkish bay leaves
• 1/2 teaspoon dried crushed red pepper
• Coarse kosher salt
• 1 to 1 1/4 pounds red onions, thinly sliced
• 1/4 cup white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 cup olive oil
• 1/2 cup crumbled blue cheese
• 4 hearts of romaine, each quartered lengthwise Crumbled blue cheese (for garnish)

1. Combine first 5 ingredients and 1/4 teaspoon coarse salt in medium saucepan. Bring to simmer over medium heat. Add onions and stir to blend; return to simmer and cook 2 minutes. Remove from heat; cool to room temperature, about 1 hour. Season with freshly ground black pepper and more salt, if desired. DO AHEAD:
2. Prepare barbecue (medium- high heat). Combine vinegar and mustard in bowl. Gradually whisk in oil. Season with coarse salt and pepper. Mix in 1/2 cup cheese.
3. Brush cut sides of romaine with olive oil, then sprinkle with coarse salt and pepper. Grill until cut sides are lightly charred, about 2 minutes per side.
4. Divide grilled romaine among plates. Top with vinaigrette, pickled onions, and blue cheese.

white wine vinegar, sugar, water, turkish, red pepper, kosher salt, red onions, white wine vinegar, mustard, olive oil, blue cheese, hearts of romaine

Taken from www.epicurious.com/recipes/food/views/grilled-hearts-of-romaine-with-blue-cheese-vinaigrette-and-pickled-onions-363190 (may not work)