Grilled Romaine Hearts with Blue Cheese

Ingredients:

• 1 or 2 Tanimura & Antle® Romaine Hearts
• 2 to 4 Tbsp. crumbled blue cheese

Directions:

• Rinse romaine hearts; drain well.
• Cut hearts lengthwise in half.
• Brush both sides with vinaigrette, as desired.
• Grill lettuce, covered, over high heat, turning once, until lightly grill marked, about 2 minutes.
• Serve topped with cheese.

Lemon-Herb Vinaigrette:

• Mix 2 Tbsp. lemon juice, 1 Tbsp. finely chopped Denice & Filice Italian Red Sweet Onion, 1 tsp. chopped fresh thyme and 1 tsp. minced garlic in bowl. Gradually whisk in 1/3 cup olive oil until blended. Season with salt and pepper.

Serves: 2-4