Grilled Romaine Hearts with Blue Cheese, Medjool Dates & Pears
- Remove any wilted leaves from the sides of romaine hearts and trim the tops. Slice in half lengthwise.
- Heat the grill or grill a pan to a medium high heat.
- Brush the romaine with oil.
- Sear the romaine to char, then grill quickly on all sides while rotating.
- Place on a serving platter.
- Top with cheese, fruit and herbs.
- Salt and pepper to taste.
- Drizzle with the balsamic glaze to finish.
Serve the salad immediately.