Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Drizzle with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 5 minutes, turning a few times. Season with lemon juice and s.a.l.t. sisters Lemon Rosemary Garlic Salt.
Plate the lettuce, drizzle with goat cheese dressing and top with toasted pecans.
Goat Cheese Dressing
4 ounces goat cheese, at room temperature
2 tablespooons buttermilk
1 teaspoon honey
1 teaspoon white wine vinegar
2 tablespoons olive oil
a pinch or two of s.a.l.t. sisters Lemon Rosemary Garlic Salt
In a medium bowl mash the goat cheese and buttermilk together. Stir in the honey, white wine vinegar, olive oil and s.a.l.t. sisters Lemon Rosemary Garlic Salt until combined and smooth.
2 tablespoons unsalted butter
1 tablespoon brown sugar or coconut sugar
pinch of sea salt
1 cup pecan halves
Melt the butter in a large nonstick skillet over medium-low heat. Stir in the brown sugar and pinch of sea salt. Add the pecans, stir and toast the pecans for about 5 minutes. Transfer the to a plate to cool.