Grilled Romaine Salad

I love this salad, but forget to make it. I'm going to do better at remembering in future.

Servings: 6-8

Ingredients:

• 3 Hearts of Romaine

• 1 apple, diced

• ½ cup hazelnuts, chopped

• ½ cup grated Parmesan cheese

For the Dressing:

• ½ cup champagne vinegar

• 1 clove garlic, minced

• 1 teaspoon salt

• ½ teaspoon pepper

• 1 tablespoon honey

• ⅔ cup olive oil

Chef's Tip:

Most of the ingredients can be changed, i.e. pears or tomatoes for apples, blue cheese, or feta for Parmesan, and candied pecans or almonds for hazelnuts.

Instructions:

1. Heat grill to medium heat.

2. Cut romaine in half lengthwise

3. Brush cut side of Romain with olive oil and sprinkle with salt and pepper.

4. When grill is hot, place romaine on grill, cut side down for about 1 minute until it begins to wilt slightly and grill marks appear on surface.

5. Turn over and repeat process. Remove from grill.

6. Prepare dressing by combining first 5 ingredients (vinegar through honey), then drizzle in olive oil while whisking.

7. Assemble salad by placing romaine on platter, cut side up. Then sprinkle with diced apples, hazelnuts and Parmesan cheese.

8. Drizzle dressing over salad and serve.