Grilled Romaine Salad
Yield: 6 servings
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Mix together dried cherries, balsamic vinegar, 1/2 cup olive oil, thyme, parsley, Dijon mustard, salt and pepper. Blend with blender until smooth.
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Coat hearts of Romain and olive oil and sprinkle with salt and pepper. Grill for two minutes on each side.
Place grilled romaine hearts on a plate, sprinkle dried cherries pecans, bacon, blue cheese and avocado on top. Drizzle dressing over salad. CCP: Product must be cooled to a maximum internal temperature of 41°F or less, within 4 hours.