Seared Romaine and Fig Salad

4 salads
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Bring something unexpected to the table. Sear hearts of romaine and complement with richly flavored Grand Cru and fruit.


  • 1 tablespoon lemon juice
  • 1 cup cold water
  • 1 pear, cored and sliced
  • 1/4 cup vegetable or grapeseed oil, divided
  • 8 figs, preferably fresh, halved
  • 2 hearts of romaine, halved
  • 1 cup shredded Roth® Original Grand Cru® Cheese
  • 1/4 cup homemade or store-bought balsamic glaze
  • Candied walnuts or pecans, optional


  1. Stir lemon juice into cold water. Reserve pear slices in mixture.
  2. Heat half the oil in large skillet until almost smoking. Quickly sear romaine halves, cut-side-down. Do not overcook or wilt. When brown, remove romaine halves; place each on an individual plate and top each with 1/4 of the shredded  Grand Cru cheese.
  3. Remove pear slices from water; pay dry. Scatter pear slices and figs over and around romaine hearts. Drizzle salad evenly with remaining oil and balsamic glaze. Garnish with candied nuts, if desired.