1. Whisk mustard, vinegar, shallot, and EVOO, salt & pepper until smooth.
2. Slice 1 log polenta into thirds lengthwise and drizzle with EVOO, and season with salt and pepper. Grill polenta until lightly chared, 2 minutes per side, then cut into croutons.
3. Drizzle halved head of romain and 1 quarter head radicchio with EVOO and season with salt and pepper. Grill lettuces, cut sides down, until slighty wilted and charred, about 1 minute.
4. Arrange greens and croutons on a platter and drizzle with the vinaigrette.
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 33.4mg||1 %|
|Potassium 123.1mg||3 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 5.3g|
|Protein 0.9g||1 %|
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Calories per serving: 26
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