![Grilled Wedge Salad with Blue Cheese & Pecans](https://v.cdn.ww.com/media/system/wine/60d8ec8975ed36008bcf0d14/955361b1-6d67-4e98-b7ff-2a55cdd3d099/bjh23i2t6rjmhat35blt.jpg?fit=crop&height=800&width=800&enable=upscale&quality=80&auto=webp&optimize=medium)
Grilled Wedge Salad with Blue Cheese & Pecans
4
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
No reason meat should get all the attention when it comes to grilling. A quick turn on the grill gives romaine a major flavor boost and a gorgeous char—without affecting crispness. Feel free to swap out the blue cheese for feta or goat cheese.
Ingredients
Olive oil cooking spray
4 spray(s)
Romaine lettuce heart
2 heart(s), whole
Kosher salt
¾ tsp, divided
Black pepper
¼ tsp, divided
Shallot
1 small, finely chopped
Champagne vinegar
4 tsp
Dijon mustard
1 tsp
Olive oil
4 tsp
Fresh tarragon
1 tsp, finely chopped
Reduced fat crumbled blue cheese
¼ cup(s)
Unsalted pecan halves
¼ cup(s), chopped and toasted