Sam'S Grilled Hearts Of Romaine

["Heat grill to medium.", "Slice a thin 1/16 off the core end of the head, just to clean it up. Don't cut off too much. You want the heart to hold together.", "Cut lengthways down the middle of romaine making two equal halves.", "Brush all of each half with olive oil, and place cut side down on grill.", "Grill only a couple of minutes, just until leaves begin to wilt. Turn and repeat.", "Remove from grill and place cut side up on plate.", "Sprinkle 1/2 tablespoon balsamic vinegar on each half, then shred cheese on top.", "Crumble bacon over and top with a light drizzle of olive oil.", "Kosher salt and fresh ground pepper to taste.", "Double or triple as needed for more servings.", "See Sam make this recipe with his new ""Special Angel"" at thecookingguy.com. Click on ""video"" at the bottom of his home page."]