Grilled Romaine with Sundried Tomato Dressing

Lettuce is almost negligable as a carb, so eat your fill!

dressing:
2 tbsp chopped sun-dried tomatoes
1 tbsp oil (from sun-dried tomatoes)
1 tsp balsamic vinegar
1 tbsp ricotta cheese

1 head romaine, washed and cut in half lengthwise
1 tbsp olive oil
salt and pepper

Heat a large skillet to medium-high or use the grill. Rub olive oil on the inside of the romaine, then sprinkle in salt and pepper. Cook face down 3-5 minutes. Top with dressing.