Charred romaine salad

Directions

1. Drizzle or brush the romaine lettuce with olive oil and season with salt and pepper.
2. Grill the lettuce on high heat until the outside leaves have a slight char but the lettuce is not cooked through. Remove and let cool.
3. Prepare a bowl of ice water with lemon juice. Cut the fennel bulb in half lengthwise and using a mandolin or vegetable peeler, shave long slices of fennel into acidulated ice water. This will keep them crunchy and stop them from oxidizing. Drain.
4. In a large bowl combine fennel, grapes, red wine vinegar, honey, along with a pinch of salt and pepper. Toss to combine.
5. Place one piece of lettuce on each plate. Tear the mozzarella into pieces. Top each piece of lettuce with equal amounts of the torn mozzarella, fennel salad mix, toasted pumpkin seeds, chives and fennel fronds.