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1. 2 hearts, romaine lettuce - halved
2. 6 tablespoons, Epicurean Arbequina Extra Virgin Olive Oil
3. kosher salt and freshly ground black pepper
4. 4 tablespoons, Parmesan cheese - grated
5. Epicurean 25 Star Aged Balsamic Vinegar

1. Trim lettuce hearts by discarding outside leaves.
2. Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Place on a plate cut side up. Dress each half with: Epicurean Arbequina Extra Virgin Olive Oil, salt, pepper and cheese.
3. Place on pre-heated grill, on medium-high heat, cut side up. Grill until cheese begins to melt, turn over.
4. At this point you may want to give lettuce an additional splash of Epicurean Arbequina Extra Virgin Olive Oil. Continue to grill for approximately 3 minutes.
5. Remove to serving plate, cut side up. Once again before serving give lettuce an additional splash of Epicurean Arbequina Extra Virgin Olive Oil.
6. This dish is especially attractive and delicious if served with a drizzle of Epicurean 25 Star Aged Balsamic Vinegar.