Preheat the grill to high heat.
Remove the leafy outer leaves of each head of romaine. With a knife, slice down the center lengthwise of each head of lettuce, straight down through the core.
Drizzle both sides of the lettuce halves with 1 Tbsp of the olive oil.
Grill the romaine halves, flat side down, for about 3 minutes per side, or until slightly charred and warm.
Meanwhile, in a small bowl, stir together the remaining 2 Tbsp olive oil, balsamic vinegar, garlic, shallot, honey, salt and black pepper.
Remove lettuce from heat. Arrange the lettuce halves on a platter and drizzle with the dressing. Sprinkle the lettuce with the bacon and blue cheese. Serve immediately.
Preheat the grill to high heat.
Remove the leafy outer leaves of each head of romaine. With a knife, slice down the center lengthwise of each head of lettuce, straight down through the core.
Drizzle both sides of the lettuce halves with 1 Tbsp of the olive oil.
Grill the romaine halves, flat side down, for about 3 minutes per side, or until slightly charred and warm.
Meanwhile, in a small bowl, stir together the remaining 2 Tbsp olive oil, balsamic vinegar, garlic, shallot, honey, salt and black pepper.
Remove lettuce from heat. Arrange the lettuce halves on a platter and drizzle with the dressing. Sprinkle the lettuce with the bacon and blue cheese. Serve immediately.
Thank you!