Grilled Romain & Walnut Salad

PREP TIME: 10 mins

READY IN: 20 mins

SERVES: 2 peeps

INGREDIENTS

4 tbsp Olive Oil
4 tbsp Lemon Juice
4 tbsp Shorty's Garlic Hot Honey
1/2 cup Walnuts
1/4 cup Parmigiano Reggiano
1 head Romaine Lettuce
Salt & Pepper (to taste)

DIRECTIONS

1. Prep romaine - remove old leaves, chop 1” off leaf ends, cut root end, and leave lettuce head together. Cut romaine vertically to split in 2 equal halves
2. Heat grill to medium high heat, brush with olive oil
3. In a medium bowl, whisk olive oil, lemon juice, SHH, and salt & pepper (to taste). Brush onto romaine halves
4. Place romaine halves face-down on grill and cook each side for 4-5 min. without moving them (near the end you can peek to check on your grill marks)
5. When romaine is lightly charred, remove from heat, and let cool
6. Toss walnuts in olive oil, toast in a small pan until golden. Top with salt & pepper (to taste)
7. Plate romaine, top with walnuts and Parmigiano Reggiano. Top with leftover dressing. Salt & pepper to taste. Enjoy!