salt & pepper
pre Heat 11 inch griddle or electric skillet and brush romaine lightly with oil. Brush the cut side of the romaine hearts with the balsamic dressing and place on the griddle cut-side-down. Cook for 3-5 minutes until charred griddle lines appear (no need to turn over). Place the romaine on a large serving plate, cut side up. Slice the figs into quarters and scatter on top of the romaine along with the sliced pear, walnuts and crumbled cheese. Serve with the remaining dressing.