Grilled Romaine With Pancetta Dressing

1. 1

   Prepare romaine hearts by rinsing thoroughly, drying then slicing in half, vertically from top to root end.

2. 2

   Brush oil over both sides of romaine hearts. Heat a grill or grill pan to medium and grill 2-3 minutes on each side until slightly wilted and grill marked. Remove to a platter.

3. 3

   In a separate pan, saute pancetta until thoroughly cooked and remove with a slotted spoon to a paper-towel-lined plate. Then, this is important: leave the drippings in the pan. If for some reason you don't have enough drippings left to make a decent dressing, add some olive oil to the pan.

4. 4

   Remove pan from heat and add balsamic vinegar and mustard. Whisk until combined. Add salt and pepper to taste.

5. 5

   Pour dressing over romaine hearts and sprinkle pancetta and gorgonzola over top.

No nutritional information available.

No additional tips available.