Grilled Romaine

2 hearts of romaine2 tablespoons extra virgin olive oil1 1/2 teaspoons kosher salt1/2 teaspoon black pepper1 tablespoon balsamic vinegar1/4 cup freshly grated parmesan cheeseINSTRUCTIONSHeat grill to medium high heat.Slice romaine in half lengthwise, keeping the stem intact. Brush both sides with olive oil and sprinkle on the salt and pepper.Grill cut side down for 3-4 minutes until charred well. Flip and grill another 3-4 minutes. Remove from heat.Drizzle cut sides with vinegar and parmesan cheese and serve immediately.