Grilled Romaine With Goat Cheese, Dried Cranberries And Pecans

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 heads romaine lettuce
• 8 slices goat cheese, about 1/2 ' thick (best if sliced and frozen in advance)
• 1/2 cup dry breadcrumbs
• 1 egg, beaten with 1 tablespoon water
• 1/2 cup dried cranberries
• 1/2 cup pecans
• 1/2 cup balsamic vinegar
• 1/4 cup water
• 4 tablespoons extra virgin olive oil, divided
• salt and pepper

Recipe

• 1 trim the leafy ends of the romaine and cut in half lengthwise.
• 2 using 2 tablespoons olive oil, drizzle both sides of each romaine half and sprinkle with salt and pepper.
• 3 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.
• 4 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.
• 5 toast pecans carefully in a dry pan over low heat until golden brown and fragrant. set aside.
• 6 add salt and pepper to plain breadcrumbs and spread on wax paper or a baking sheet.
• 7 heat 2 tablespoons olive oil in a nonstick pan until very hot.
• 8 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.
• 9 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.