Grilled Romaine With Goat Cheese, Dried Cranberries and Pecans

Recipe by Alamoft
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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim the leafy ends of the romaine and cut in half lengthwise.
  • Using 2 tablespoons olive oil, drizzle both sides of each romaine half and sprinkle with salt and pepper.
  • Grill lettuce over direct heat for 1-2 minutes per side, until lightly grill marked. Remove from grill and put onto serving plates or bowls.
  • Mix balsamic vinegar with water in a microwaveable bowl and add dried cranberries. Microwave on high for 30 seconds and let stand for at least 10 minutes.
  • Toast pecans carefully in a dry pan over low heat until golden brown and fragrant. Set aside.
  • Add salt and pepper to plain breadcrumbs and spread on wax paper or a baking sheet.
  • Heat 2 tablespoons olive oil in a nonstick pan until very hot.
  • Dip each slice of goat cheese in beaten egg, coat with breadcrumbs and add to the hot oil. Fry until golden brown on both sides and remove from pan, placing 2 slices on each romaine half.
  • Add the balsamic vinegar and cranberry mixture to the oil remaining in the pan and stir to combine and heat through. Pour mixture evenly over the 4 romaine halves. Top with toasted pecans and serve.
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