3 Small heads of Romaine Lettuce- soak thoroughly, pat dry and then slice in half into wedges.
Drizzle the cut side with olive oil and season with a bit of sea salt and pepper
Place face down on grill with medium heat for 3 minutes- pull off and set to side
Dressing:
1.5 TBSP honey
2 TBSP dijon mustard
1/2 cup olive oil
1.5 TBSP white wine vinegar
1.5 TBSP unfiltered, raw apple cider vinegar
1/4 tsp finally ground sea salt
1 small clove of garlic
Blend all ingredients in a food processor.
Drizzle dressing over romaine lettuce wedges