Grilled Romaine Salad

It’s summertime and we’ve been loving this salad!  Bring back a little bit of your Colorado ranch vacation with this salad and a nice glass of wine on a warm evening.

1 oz.- balsamice vinegar
1 oz.- sherry vinegar
1 oz.- champagne vinegar
1 oz.- red wine vinegar
1 tbsp.- honey
1 tsp.- Dijon mustard
1 shallot- finely minced
3- cloves garlic minced
¼ – cup divina brand roasted tomatoes preserved in oil
2- tbsp- fresh basil
1- tbsp- fresh oregano
1 tsp.- Italian seasoning mix
8 oz. extra vigin olive oil
4 oz. – oil from preserved tomatoes
salt & pepper to taste
1. Mix together all of the ingredients and let set for at least 2 hours for flavors to combine. Pulsing a few times in a blender works as well.
2. Toss the romaine lettuce with the dressing and a little salt and pepper. Let stand for 10 minutes. Drain off excess dressing in a perforated pan, grill on a broiler cut side down, flip then remove from the grill after another 20 seconds.

I serve this salad with roman style grilled artichokes, Pecorino cheese with truffles or tallegio and some sort of toasted nut. Candied pumpkin seeds have been my personal; favorite and the tallegio would be my cheese of choice as well.