Grilled Romaine Salad

• 1/3 cups Vinegar, I Used Peach Balsamic, But Use Regular Balsamic, Rice Wine Vinegar, Whatever You Like
• 3 Tablespoons Water
• 1/2 cups Vegetable Oil
• 1 pinch Salt And Pepper
• 4 heads Romaine Lettuce
• 2 Tablespoons Olive Oil
• 1/2 cups Gorgonzola Crumbles
• 6 slices Bacon, Cooked And Crumbled
• 1/2 cups Candied Pecans, Chopped

1. Mix up the dressing by combining the vinegar, water, vegetable oil, salt and pepper together in a small bowl or shake them up in a bottle.
2. Split the romaine hearts in half and brush or spray lightly with olive oil.
3. Put the lettuce halves cut side down on a medium hot grill (you don't want to burn it, just warm it) for about 2 minutes. Don't flip them.
4. Remove and put on your chilled platter, splash with dressing, and add your toppings.
5. Serve immediately or you will have soggy salad!

vinegar, water, vegetable oil, salt, olive oil, gorgonzola crumbles, bacon, candied pecans

Taken from tastykitchen.com/recipes/salads/grilled-romaine-salad/ (may not work)