Grilled Romaine With Goat Cheese, Dried Cranberries And Pecans

1. 1

   Trim the leafy ends of the romaine and cut in half lengthwise.

2. 2

   Using 2 tablespoons olive oil, drizzle both sides of each romaine half and sprinkle with salt and pepper.

3. 3

   Grill lettuce over direct heat for 1-2 minutes per side, until lightly grill marked. Remove from grill and put onto serving plates or bowls.

4. 4

   Mix balsamic vinegar with water in a microwaveable bowl and add dried cranberries. Microwave on high for 30 seconds and let stand for at least 10 minutes.

5. 5

   Toast pecans carefully in a dry pan over low heat until golden brown and fragrant. Set aside.

6. 6

   Add salt and pepper to plain breadcrumbs and spread on wax paper or a baking sheet.

7. 7

   Heat 2 tablespoons olive oil in a nonstick pan until very hot.

8. 8

   Dip each slice of goat cheese in beaten egg, coat with breadcrumbs and add to the hot oil. Fry until golden brown on both sides and remove from pan, placing 2 slices on each romaine half.

9. 9

   Add the balsamic vinegar and cranberry mixture to the oil remaining in the pan and stir to combine and heat through. Pour mixture evenly over the 4 romaine halves. Top with toasted pecans and serve.

* Per serving · 4 servings · Values may vary.