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- Balsamic Glazed Grilled Romaine Hearts with Blue Cheese, Medjool Dates & Pears
-
- 3-4 romaine hearts
- 3 tbs. extra-virgin olive oil
- 4 oz. Blue cheese, crumbled
- 6-8 Medjool dates, pitted & sliced
- 2 pears, quartered, sliced & sprinkled with lemon juice
- ¼ cup fresh herbs, such as tarragon, parsley or chervil, roughly chopped
- Salt
- Fresh cracked pepper
- Balsamic Glaze
- 8 oz. balsamic vinegar
- ¼ cup sugar
- pinch of salt
- Directions
- Remove any wilted leaves from the romaine sides & trim tops. Slice in half lengthwise. Heat grill or grill pan to a medium high heat. Brush romaine with oil. Sear romaine to char and grill quickly on all sides while rotating. Place on serving platter. Top with cheese, fruits and herbs. Salt & pepper to taste. Drizzle with balsamic glaze to finish. Serve salad immediately. Balsamic Glaze Place all ingredients in a small saucepan. Blend and bring to a simmer and reduce by half, about 15-20 minutes. Serve warm or at room temperature.
- Provided by:
- Natural Delights
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