Grilled Romaine with Maytag Blue Cheese

Ingredients

2 heads romaine lettuce, halved lengthwise
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/3 cup Maytag Blue Cheese, crumbled
1/4 cup balsamic glaze
2 tbsp walnuts, chopped

Instructions

Method: Direct grilling

Set the EGG for direct cooking at 375°F/190°C.
Brush romaine halves with olive oil and season with salt and pepper.
Place lettuce cut-side down on the grill and cook for 2-3 minutes until lightly charred.
Remove from grill, drizzle with balsamic glaze, and top with blue cheese and walnuts.
Serve immediately.

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