Grilled Romaine with Balsamic Dressing

• 1/4 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 3 tablespoons crumbled Gorgonzola
• 6 leaves fresh basil, chopped
• 1 clove garlic, chopped
• Kosher salt and freshly ground black pepper
• 2 romaine hearts, halved lengthwise
• Canola oil, for brushing
• 1/4 cup crumbled Gorgonzola, for garnish
• 4 leaves fresh basil, torn, for garnish

1. For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, garlic, a pinch each of salt and pepper and 2 tablespoons water.
2. Blend until the dressing is creamy and the garlic and basil are finely chopped.
3. For the grilled romaine: Preheat a grill or grill pan to medium heat.
4. Lightly brush the cut sides of the romaine with the canola oil.
5. Place the romaine on the grill cut-side down and cook until grill marks form and the leaves are slightly charred, 1 to 3 minutes.
6. Arrange on a platter cut-side up.
7. Drizzle the romaine with the dressing.
8. Sprinkle with the Gorgonzola and torn basil and serve.

extravirgin olive oil, balsamic vinegar, gorgonzola, fresh basil, clove garlic, kosher salt, hearts, canola oil, crumbled gorgonzola, fresh basil

Taken from www.foodnetwork.com/recipes/valerie-bertinelli/grilled-romaine-with-balsamic-dressing.html (may not work)