Stir in the Parmesan cheese and season with salt to taste. Finish with a drizzle of olive oil and sea salt. Instructions In a small bowl, whisk together the oil, lemon juice, garlic, mustard, and pepper. Using a large platter to plate, spoon a few tablespoons of the blue cheese dressing onto the plate, followed by the lettuces, a little more dressing, cherry tomatoes, blue cheese crumbles, bacon, grilled corn, red onion and parsley. Drizzle vinaigrette and garnish with remaining pine nuts and parmesan cheese. Let cool for about 5 minutes before assembling salad. Grill on direct heat until you get a nice char. Halve romaine hearts and drizzle with oil to prevent burning. Grill lettuce in batches, 1-2 minutes per side. Prepare lettuce by pulling off old leaves and trimming top and bottom, rinse well with cold water and leave bottom root to keep head intact. Brush all sides of the lettuce with olive oil. Grill the romaine hearts on direct for 3-4. Place cut side down, on the hottest part of the grill for 30-45 seconds until there are nice char marks on the lettuce and then remove from the grill. Grilled Romaine Preheat grill pan over medium-high heat, 5 minutes. Rinse/dry the romaine hearts, drizzle with olive oil, sea salt and pepper. When you are ready to serve, drizzle the lettuces with olive oil, salt and pepper.

Remove the onions from grill and separate the rings from each other. Grill the onions until really nicely charred on one side and then flip and grill on the other side. Once very hot, drizzle the red onions with olive oil, salt and pepper and toss gently to keep whole rings intact. Remove the lardons from the pan and drain them on paper towels. In a pan on medium high heat, add a little extra-virgin olive oil and fry the bacon lardons until very crispy.

Fold in the chives and check for seasoning. Combine all of the ingredients for the dressing except the chives in a blender.

Recipe for grilled romaine hearts