Grilled Wedge Salad with Blue Cheese & Pecans
Olive oil cooking spray
Romaine lettuce heart(s)
2 heart(s), whole
¾ tsp, divided
¼ tsp, divided
1 small, finely chopped
1 tsp, finely chopped
Reduced fat crumbled blue cheese
Unsalted pecan halves
¼ cup(s), chopped and toasted
- Halve the romaine hearts lengthwise and coat with cooking spray. Season on all sides with ¼ tsp salt and ⅛ tsp black pepper. Preheat a grill or grill pan to high. Grill the romaine on both sides until lightly charred, 3 to 4 minutes per side. Transfer the romaine, cut-side up, to a serving platter or 4 plates.
- In a small bowl, whisk the shallot, vinegar, mustard, oil, tarragon, and remaining ½ tsp salt and ⅛ tsp black pepper. Drizzle over the grilled romaine. Garnish with the cheese and nuts. Serve immediately.
- Serving size: ½ romaine heart