Balsamic Glazed Grilled Romaine Hearts  with Blue Cheese, Medjool Dates and Pears

Balsamic Glazed Grilled Romaine Hearts with Blue Cheese, Medjool Dates and Pears

Ingredients

Grilled Romaine Hearts with Blue Cheese, Medjool Dates and 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 and Pears

  1. Remove any wilted leaves from the romaine sides and trim the tops. Slice in half lengthwise.

  2. Heat the grill or grill pan to a medium high heat.

  3. Brush the romaine with oil.

  4. Sear the romaine to char, then grill quickly on all sides while rotating.

  5. Place on a serving platter.

  6. Top with cheese, fruit and herbs.

  7. Salt and pepper to taste.

  8. Drizzle with the balsamic glaze to finish.

Serve the salad immediately.

Balsamic Glaze

  1. Place all ingredients in a small saucepan.
  2. Blend and bring to a simmer, then reduce by half for about 15-20 minutes.
  3. Serve warm or at room temperature