Scottie Burton , Guest Chef - Spring 2006

4 Romaine hearts - halved
olive oil

Compote:     
2 medium tomatoes diced    
1 English cucumber diced   
¼ cup olive oil           
⅛ cup red wine vinegar    
2 sprigs of marjoram (substitute 1 tsp. dried) 
2 Tablespoons parsley minced   
pinch sugar      
salt and pepper to taste
                   
Dressing:
½ cup Olive oil
3 Tablespoons frozen orange juice from concentrate
1 Tablespoon Dijon mustard
1 clove garlic minced
salt and pepper to taste
4 basil leaves "chiffonade"� or sliced lengthwise

For Lettuce:
Brush Romaine hearts with olive oil, lightly so as not to cause flare ups on the grill. Place Romaine cut side down on hot grill for 20-30 seconds until leaves are chard but not burnt, place immediately in refrigerator.

For Compote:
Place diced tomatoes and cucumber in medium bowl, drizzle with ¼ cup olive oil and ⅛ cup red wine vinegar. Mince marjoram and parsley & add to bowl with pinch of sugar, season with salt and pepper to taste.

For Dressing:
In blender place ½ cup olive oil, orange juice concentrate, ¼ cup water, Dijon mustard, garlic, salt and pepper. Cover and start blender, slowly add canola oil until incorporated. 5-10 minutes before serving add 4 "chiffonade"� basil leaves.

Serve Romaine hearts on a chilled plate with 1-2 Tablespoons of compote on the side, drizzle with dressing.