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Balsamic Glazed Grilled Romaine Hearts with Blue Cheese, Medjool Dates & Pears
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Ingredients
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 salt
Preparation
Grilled Romaine Hearts with Blue Cheese, Medjool Dates & Pears
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.
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Makes 4- 6 servings
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