GRILLED HEARTS OF ROMAINE

From Sam the Cooking Guy

1 whole heart of romaine
olive oil
balsamic vinegar
3-4 slices ready cooked bacon, crumbled
Parmesano Reggiano, grated over top

Heat grill to medium.

Slice a thin 1/16 off the core end of the head, just to clean it up.

Cut lengthways down the middle of the romaine making two equal halves.

Brush all of each half with olive oil, and place cut side down on grill.

Grill only a couple minutes, just until leaves begin to wilt.  Turn and repeat.

Remove from grill and place cut side up on plate.

Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.

Crumble bacon over and top with a light drizzle of olive oil.

Sprinkle with kosher salt and fresh ground pepper to taste.  YIELD:  2 servings