Grilled Romaine Lettuce Hearts with Warm Dressing and Roasted Tomatoes | Metro

Ingredients

• 8 cocktail Tomato
• 2 Tbsp. (30 mL) olive oil
• 2 fresh rosemary sprig
• 4 romaine lettuce hearts, cut in two
• 5 Tbsp. (75 mL) white wine vinegar
• 1/2 tsp. (3 mL) Dijon mustard
• 1 peeled pickled garlic clove
• 1/2 cup (125 mL) olive oil
• 2 Tbsp. (30 mL) grapefruit juice
• salt and pepper