Directions:

Heat grill to high heat. Combine balsamic vinegar and shallots in small saucepan. Cook over medium heat until sauce is reduced by two-thirds. Remove from heat; stir in strawberries, pineapple, and green onions, set aside.

Cut romaine heads, into quarters, lengthwise. Drizzle with olive oil, season with salt and pepper. Grill romaine, cut side down, 4 minutes or until lettuce chars.

Arrange romaine on serving platter, cut side up. Spoon balsamic strawberries-pineapple glaze over romaine and sprinkle with blue cheese, pumpkin seeds and flaxseeds.