Yield: 4

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6 tablespoons red wine vinegar

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1/4 cup honey

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3/4 cup vegetable oil

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1/2 teaspoon dried oregano

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1-1/2 teaspoons salt

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1/2 teaspoon ground black pepper

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2 chipotle peppers in adobo sauce

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2 small garlic cloves, roughly chopped

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Simply spit the Romaine in half lengthwise, brush with oil, season with salt and pepper and place onto a hot grill.  Let the romaine cook until the edges crisp up and take on a nutty flavor.  Make sure to keep the lid open when you’re grilling for best results.

 

Combine all of the ingredients in a blender or mini food processor and process until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in an airtight container in the refrigerator.