Grilled Romaine Salad

"Romaine hearts are slightly charred on the grill, and served with a fabulous 
shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats 
this will go nuts for it!!!"

Original recipe yield:
4 servings
PREP TIME  	30 Min
COOK TIME  	2 Hrs 40 Min
READY IN  	3 Hrs 10 Min

 INGREDIENTS

    * 1/2 cup olive oil
    * 3 tablespoons white sugar
    * 1 teaspoon dried rosemary
    * 1 teaspoon dried thyme
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground black pepper
    * 8 Roma (plum) tomatoes, halved lengthwise
    * 2 shallots, halved lengthwise and peeled
    * 1/2 cup balsamic vinegar
    * 2 tablespoons brown sugar
    * 1 3/4 cups olive oil
    * 4 romaine hearts
    * 1 tablespoon olive oil
    * salt and pepper to taste

DIRECTIONS

1. Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, 
rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place 
tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut 
side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. 
Remove from heat, and let cool.

2. In a blender or food processor, finely chop the shallots. Add vinegar and 
brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing 
frequently, so as to thicken the mixture.

3. Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive 
oil, and season with salt and pepper.

4. Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning 
frequently, until slightly charred but not heated all the way through. Serve 
warm on salad plates surrounded by tomato pieces and drizzled with the 
shallot dressing.