1 ounce goat cheese (or another soft cheese of choice)
Freshly ground black pepper, to taste
Instructions
Cut romaine hearts lengthwise. Brush both sides with olive oil.
Heat grill or grill pan to medium-high heat. Place romaine hearts cut side down on a dry grill for three minutes, then flip. Grill until leaves are charred and begin to wilt. Romaine hearts should be tender, but maintain their shape when done.
Prepare a grill pan with nonstick spray. Over medium-high heat place figs cut side down for one minute. Flip for 30 seconds and remove from heat.
Once cool enough to handle, halve again and sprinkle over romaine hearts. Crumble goat cheese on top and a drizzle of balsamic vinegar, if desired.
