Ingredients
Scale
- 2 heads romaine lettuce (cut in half lengthwise)
- Olive oil for brushing
- 3/4 cup quartered cherry tomatoes
- 1/2 cup corn
- 1/2 cup crumbled goat cheese
- 1 avocado (sliced)
For the dressing
- 2 tablespoons fresh squeezed lemon juice (1 lemon)
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon dijon mustard
- 1/4 cup olive oil
Instructions
- 1) Preheat the grill to medium/high heat. Brush the surface of the romaine with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and top with tomatoes, corn, goat cheese, and avocado, dividing the toppings among the 4 wedges.
- 2) Drizzle the dressing over each grilled wedge and serve!
For the dressing
- 1) In a bowl whisk together the lemon juice, red wine vinegar, salt, and mustard. Slowly add the olive oil and whisk until well combined.