Grilled Romaine Hearts and Pears with Bleu Cheese

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4-6 servings


For the Vinaigrette

  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon kosher salt
  • Few grinds fresh black pepper
  • ¼ cup good quality extra virgin olive oil

For the Salad

  • ½ cup pine nuts (walnuts or pecans may also be substituted)
  • 3 large romaine hearts, brown core end sliced off and hearts cut in half the long way.
  • 3 tablespoons extra virgin olive oil, divided
  • 2 ripe but firm pears, cores removed; cut into 6 or 8 wedges (We used Bartlett pears)
  • 4 ounces crumbled blue cheese


  1. In a small bowl, place vinegar, mustard, salt and pepper and while whipping, slowly add oil to emulsify. Set aside.
  2. In a small dry sauté pan over medium heat, toast pine nuts and set aside.
  3. Heat a ribbed pan over medium high.
  4. Toss the pears with one tablespoon of the oil and grill for about 1-2 minutes on each side. Set aside.
  5. With the pan still on medium high, drizzle the remaining oil over cut sides of romaine and grill three halves for about 2 minutes, cut side only. Remove to a platter and grill remaining three halves and add to platter.
  6. Top with pears and dressing. Then sprinkle cheese and pine nuts over top and serve.