Romaine Heart & Chopped Treviso with Grilled Pears

Description By Chris Schlesinger

At a glance
Royal Rose Product
Grilled Radicchio
Romaine Heart & Treviso
4 Romaine hearts cut in half
1 head Treviso chopped fine dice
2 pears cut in half and seeded
1/4 cup crumbled blue cheese

Juice of 1 orange
1/3 cup olive oil
3 tablespoons red wine vinegar
Salt and fresh cracked black pepper

Grill pears 4 minutes each side until brown and cut into medium dice.

Lay Romaine on plate and put cut Treviso, pears and blue cheese on top. Mix dressing and spoon over.