| Ingredients | |
|---|---|
| 1 | large head of romaine lettuce, quartered into wedges |
| 2 | oranges, halved |
| 2 Tbl | olive oil |
| – | sea salt |
| – | black pepper, freshly ground |
| ½ cup | toasted walnuts, crushed |
| 3 oz | wedge of Pt. Reyes Bleu Cheese (or similar), crumbled |
Heat grill on high. Once hot, place romaine on grill, and cook until
each side is slightly charred with visible grill marks, about 3-5 minutes.
Set aside.
While romaine is grilling, place orange wedges face side down on a small pan set on medium-high. Cook until orange is aromatic and flesh is dark brown, about 3-5 minutes. Set aside.
On a large family platter, place the grilled romaine, drizzle with olive oil, and squeeze one half of the grilled orange over the top of each wedge. Add sea salt and freshly ground black pepper to taste. Sprinkle with walnuts and crumbled bleu cheese. Serve with remaining orange halves.
