Grilled Mixed Green Salad

• 2 heads Belgian endive, halved lengthwise
• 2 bunches romaine, halved lengthwise
• 1 head radicchio, quartered lengthwise
• 5 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons balsamic vinegar
• 1 cup fresh blueberries
• 1 medium apple, thinly sliced
• 1/4 cup chopped walnuts, toasted
• 1/4 cup shaved Parmesan cheese

1. Brush the endive, romaine and with 3 tablespoons oil. Sprinkle with salt and pepper.
2. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill the greens, uncovered, over medium heat for 30 seconds on each side or until heated through.
3. Chop the greens and place in a large serving bowl. Whisk vinegar and remaining oil; drizzle over greens and toss to coat. Top with blueberries, apple, walnuts and cheese.

endive, bunches romaine, head radicchio, olive oil, salt, pepper, balsamic vinegar, fresh blueberries, apple, walnuts, parmesan cheese

Taken from www.tasteofhome.com/recipes/grilled-mixed-green-salad/ (may not work)