GRILLED HEARTS OF ROMAINE SALAD by CHEF DAN:

Serves 4

INGREDIENTS:

4 heads romaine lettuce hearts

Calivirgin lusty lemon olive oil

1/2-cup Cougar Gold cheese

1/2-onion, diced

1/2-cup toasted pine nuts

2 tablespoons NONNA PIA’S strawberry fig balsamic reduction

Kosher salt and freshly ground black pepper

VINAIGRETTE:

2 tablespoons Sherry Wine Vinegar

2 tablespoons balsamic vinegar

4 tablespoons Dijon mustard

1/4-cup pure maple syrup

1/4-cup olive oil

Salt and white pepper to taste

DIRECTIONS:

1.   Preheat an outdoor grill to high heat (450 F).

2.   Cut lettuce in half lengthwise.

3.   Brush cut side with olive oil.

4.   Grill lettuce halves, cut side down, until slightly caramelized outside but cool inside, about 2 minutes.

5.   Transfer to a platter, cut side up.

6.   Divide equally the cheese, onion, pine nuts and strawberry reduction.

7.   Season with salt and pepper to taste.

8.   Whisk together Sherry vinegar, balsamic vinegar and remaining ingredients.

9.   Very slowly add oil in an even stream and whisk until smooth and well-integrated.

10.                Season with salt and pepper to taste.

ENJOY DAN:                                    BE STRONG KEEP FAITH!!