Grilled Romaine Wedge

4 heads of Romaine lettuce
1/2 c. shaved parmesan cheese
1 small red onion sliced thin
1/2 lb. proscuitto baked & crumbled
1 c. canned cannellini beans rinsed & drained
olive oil

Wash lettuce & pat dry, brush with olive oil. Place flat side down on a hot grill for about 5 minutes until lightly charred. Place the sliced proscuitto on a cookie sheet & bake at 400 degree oven until crispy.  Cool & crumble and set aside until salad assembly.

At this point if you don't want to make it a wedge style salad you will need to tear the romaine and place it in a bowl.  Add remaining ingredients and toss lightly with dressing. For a wedge style, place romaine half on a plate & layer with onion, shaved cheese, beans, top with crumbled proscuitto and drizzle with dressing.

Dressing-this is actually my "go to vinaigrette for almost any salad I make. The only thing I do differently is change the vinegars up a bit & sometimes I will use flavored olive oil depending on the taste I am looking for.
1/2 c. red wine vinegar
1/2 c. canola oil
1/2 c. good quality olive oil
3 T. sugar

1 T. Kosher salt
1 t. dijon mustard

3-4 gloves of minced garlic
1 t. Worcestershire sauce
Chopped fresh basil, oregano, parsley and any other herbs to taste
Squeeze of lemon

Place in a screw top jar and shake like crazy or whirl it in the blender or food processor. Then I put in an extra clove of whole garlic and the lemon I squeezed in the jar. Store in the refridgerator, it keeps well.