Grilled Hearts Of Romaine With Balsamic-Shallot Vinaigrette

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1/2 cup prepared nonfat balsamic vinaigrette

2 small shallots, finely chopped (1/4 cup)

2 Tbs. olive oil, divided

1 Tbs. light brown sugar

1/2 tsp. salt

1/8 tsp. ground black pepper

4 hearts of romaine (4 oz. each), rinsed and patted dry

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