• 1/3 Cup J. Olive Co. Traditional balsamic
  • 1/2 Cup J. Olive Co. EVOO
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Honey
  • salt and pepper, to taste
  • 4 romaine hearts, cut length wise


  1. Combine first 5 ingredients to make the vinaigrette dressing
  2. Grill Romaine, cut side down until grill marks appear.  Remove from heat and drizzle with dressing.

Original recipe and image found on Fustini’s

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