Fitness with Flavor

Grilled Romaine with Fig-Sherry Molasses

For the Salad:

1 head Romaine Lettuce

Extra Virgin Olive Oil, for brushing</span>

Blue cheese (garnish)

For the Vinaigrette:

2 to 3 cups

1/4 cup sherry vinegar

2 tablespoons olive oil

2 cups sherry wine

1/4 cup fresh or dried figs, roughly chopped

1 cup water

1 ounce orange or lime juice

1/4 teaspoon cinnamon

1 teaspoon cocoa powder, dutch processed

1/4 teaspoon black pepper

1/4 sea salt

1/8 teaspoon cumin

Combine all molasses ingredients in saucepan over high heat, until reaching a boil. Reduce heat and simmer 25-30 minutes, stirring to avoid burning. Continue cooking down to a thick consistency.
For the salad, brush romaine head with olive oil and place on grill, turning when edges of romaine char slightly. Once all sides of Romaines are grilled. Remove from heat. Sever with a drizzle of Fig-Sherry Molasses and sprinkle of blue cheese.