Cut the head(s) of romaine in half lengthwise. Brush with a little olive oil. Grill romaine over heated grill for about 2 minutes on each side. Remove from grill. Drizzle dressing over salad, sprinkle with Parmesan cheese and toasted pine nuts.
Or, do as I mentioned above and marinate cut romaine in the dressing for 15 minutes before grilling, grill, then top with nuts and Parmesan cheese.
**Note: Buttermilk Ranch dressing or Caesar dressing is also good served with this salad. You can serve this 1/4 - 1/2 head per person or when it comes off the grill give it a chop a few times.