4-5 small heads of romaine lettuce
2 bunches asparagus
2 Corn on the cob
Olive oil for drizzling
2-3 Heirloom Tomatoes, cut into wedges
2-3 pieces of Stone Fruit, cut into wedges
1 recipe Basil Vinaigrette
Heat a grill or grill pan to high.
Drizzle the olive oil over the romaine, asparagus and corn.
Grill the lettuce for about 1-2 minutes until there is are char marks on the lettuce but it still holds its shape. Place them on a serving platter.
Repeat with the asparagus. Once grilled, cut the asparagus into pieces.
Grill the corn until charred, remove kernels from cob.
Add the grilled vegetables to the platter with the grilled lettuce. Arrange heirloom tomatoes, stone fruit slices and avocado on top. Serve alongside a basil vinaigrette.