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Grilled Romaine Hearts with Blue Cheese, Medjool Dates & Pears
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Ingredients
Grilled Romaine Hearts with Blue Cheese, Medjool Dates & Pears
3-4 romaine hearts
3 tbsp. extra virgin olive oil
66 g blue cheese, crumbled
6-8 Natural Delights Medjool dates, pitted and sliced
2 pears, quartered, sliced and sprinkled with lemon juice
¼ cup fresh herbs, such as tarragon, parsley or chervil, chopped coarsely
Salt
Freshly cracked pepper
Balsamic Glaze
13 ml Balsamic vinegar
¼ cup sugar
pinch of salt
Preparation
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.
Balsamic Glaze
Place all ingredients in a small saucepan.
Blend and bring to a simmer, then reduce by half for about 15-20 minutes.
Serve warm or at room temperature.
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Makes 4- 6 servings
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