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
13 ml balsamic vinegar
¼ cup sugar
Remove any wilted leaves from the romaine sides and trim the tops. Slice in half lengthwise.
Heat the grill or grill 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.