Wisconsin
GRILLED SALAD
Dressing 3 ancho chili’s washed, deseeded and chopped
1/2 cup grated onion
3 cloves grated garlic
1/4 cup rice vinegar
1/4 cup white vinegar
1/2 cup vegetable oil
Salt to taste
1/4 tsp cumin
2 tsp dark brown sugar Whisk together
Brush olive oil on 3 heads romaine split down the middle
3 red peppers
Grill the peppers and romaine until lightly charred Drizzle with dressing Top with fresh cheese (Feta, queso fresco etc.. And of course a pitcher of margaritas for the cook!