Grilled Romaine Salad with Pistachio Vinaigrette
In blender or mini food processor, blend the garlic, lemon juice and Fastachi Pistachio Butter
to a puree. With the machine on, slowly pour in the 1/2 cup of olive oil until blended. Season with sea salt. Set aside.
Drizzle the cut side of the romaine with olive oil and sprinkle with salt and pepper. Grill romaine cut side down, until charred in spots, about 20 seconds. Turn the romaine over and grill for about 20 seconds longer. Transfer to a platter, cut side up. Drizzle the dressing over the romaine, sprinkle with chopped pistachios, tart cherries and pecorino. Serve immediately.