Grilled Hearts of Romaine

Preheat an outdoor grill for high heat and lightly oil the grate.

Brush each romaine lettuce half with 1/2 teaspoon olive oil.

Cook romaine hearts cut-side down on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp about 2 minutes. Transfer lettuce cut-side up to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar sherry vinegar and 2 tablespoons olive oil over the top.