Grilled Romaine Salad

From: AllRecipes

Romaine hearts are slightly charred on the grill, with a
   fabulous shallot-balsamic dressing. Accompanied with oven dried
   tomatoes. Whoever eats this will go nuts for it!!! Prep Time:
   approx. 30 Minutes. Cook Time: approx. 2 Hours 40 Minutes.
   Ready in: approx. 3 Hours 10 Minutes. Makes 4 servings.

Oven Dried Tomatoes:
1/2 cup olive oil
3 tablespoons white sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 Roma (plum) tomatoes,
halved lengthwise
Shallot-Balsamic Dressing:

2 shallots, halved
lengthwise and peeled
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 3/4 cups olive oil
Grilled Romaine Hearts:
4 romaine hearts
1 tablespoon olive oil
salt and pepper to taste

Directions
1 Preheat oven to 225 degrees F (110 degrees C).
2 For oven dried tomatoes, combine olive oil, white
   sugar, rosemary, thyme, salt and pepper in a large, sealable
   bag. Add tomatoes, seal bag and shake until tomatoes are
   thoroughly coated. Transfer tomatoes to baking sheet and cook
   for 2 1/2 hours. Remove and let cool. Tomatoes can be
   left at room temperature once they've been dried in the oven.
3 For the dressing, process shallots until finely chopped
   using a food processor or blender. Add vinegar and brown
   sugar and process until smooth. Slowly add oil, processing
   frequently, so as to emulsify (thicken) the mixture.
4 For the salad, brush romaine hearts with olive oil and
   season with salt and pepper on all sides. Grill over high
   heat until slightly charred, but not cooked through,
   approximately 5 to 10 minutes. Be sure to turn frequently.
5 Serve whole heart of romaine surrounded by 4 pieces of
   tomato per person. Drizzle with shallot-balsamic dressing.
   Serve immediately.