Grilled Romaine Hearts With Tarragon Vinaigrette
- Whisk together the red wine vinegar, Dijon mustard, tarragon, olive oil, salt and pepper. Set aside.
- Slice Romaine hearts in half length-wise. Brush the cut side will olive oil or spray with vegetable oil.
- After grilling the rest of you meal and when the coals are low, place the Romaine hearts cut sided down over the coals. Grill for 4 minutes. (Keep an eye on these as they can burn easily!).
- Remove Romaine hearts from grill. Drizzle with vinaigrette and sprinkle with crumbled cheese. Serve immediately.