Slices the romaine lettuce in half, lightly oil and season with salt and pepper.
Place sliced side down onto a hot grill pan.
In the meantime, place the mayonnaise, sour cream, milk, Worcestershire sauce and salt and pepper in a bowl and mix until combined. Stir in the crumbled blue cheese.
Once charred turn the romaine lettuce over and cook for just another minute more then remove from the pan and place on a serving platter.
Drizzle the blue cheese dressing over the lettuce, sprinkle with the bacon and some extra crumbled blue cheese then top with a few candied pecans.
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