Grilling the romaine will add another layer of flavor to this summer salad.

Ingredients

• 2 ea. Romaine , halved
• 1/2 cup almonds, sliced and toasted
• 4 Tbs. sesame seeds, toasted
• 4 ounces celery rib
• 4 ounces sugar snap peas
• 1 cup berries, blueberry, strawberries, raspberries
• 4 ounces english cucumber
• For the Dressing
• 3 ounces cider vinegar
• 1.5 ounces sugar
• 4.5 ounces blended oil
• 1.5 tsp. Dijon Mustard
• 1 tsp kosher or sea salt
• 1 Tablespoon ginger puree

Directions

• 1. Combine all of the dressing ingredients and set aside until ready to serve. Coat the romaine leaves with 1 tablespoon of dressing then quickly grill over high heat for about 1-2 minutes. Remove from grill and place on plate. Top with diced vegetables, fruit, celery, almonds and sesame seeds.

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