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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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Featured Recipe
Medjool Date Bread
Preheat oven to 325°F and lightly grease a 9x5-inch loaf pan. Place dates in a large bowl and sprinkle with baking soda. Pour boiling water over the top and set aside to cool.
Add flour, sugar butter, butter, salt and egg, sugar to cooled date mixture, beating well. Stir in walnuts and pour into prepared pan.
Bake for 1 hour or until a toothpick inserted into center comes out clean.
Let stand for 10 minutes, then remove from pan and cool on a wire rack.
