Grilled little gem lettuce salad

3 heads Little Gem Lettuce, washed and dried, roots trimmed, cut in half lengthwise
olive oil for drizzling
½ large avocado, thinly sliced
1½ tablespoons blue cheese, crumbled
1 tablespoon lemon juice
4 tablespoons balsamic vinegar
salt and pepper

Preheat a stove-top grill over high heat.
Place the prepared Little Gems on a baking sheet or large plate, flat sides up. Drizzle them with olive oil and sprinkle with salt and pepper.
When the grill is very hot, add the lettuce to it, flat sides down. If you don’t hear a sizzling sound, the grill isn’t hot enough yet. Wait for the sizzle! Grill just to mark them, about 3 minutes. Use kitchen tongs to remove them from the grill and place them on a plate to cool. Set aside.
Arrange the grilled Little Gems and avocado slices on a serving platter. Sprinkle with the blue cheese and drizzle with the lemon juice.
Add the balsamic vinegar to a small saucepan and bring to a strong simmer over medium-high heat. Simmer until the vinegar has reduced by about half. Let it cool slightly and then drizzle it over the salad.
Serve!

sourced from Valentina K. Wein