Wash lettuce and grapes and pat dry
Chop the pear, pecans and bleu cheese
Cut stems off Brussels sprouts and cut in half
Place the sprouts and grapes on a foil or parchment lined baking sheet, drizzle with olive oil and season with salt and pepper
Roll sprouts and grapes around in oil and seasonings to coat
Roast in a 400 degree oven for 20-25 minutes until sprout begin to char
Heat a skillet to medium high and add a scant amount of olive oil
Add romaine leaves to skillet in batches, and cook 1-2 minutes per side, and set aside and keep warm
Add pears and pecans to skillet and saute in a little olive oil until pears soften
Add cooked sprouts and grapes to skillet, add cheese and stir to melt and combine
Place warm romaine leaves on plates and top with skillet mixture
Serve immediately