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Add all dressing ingredients into a glass jar with a lid.
Shake vigorously until a thickened dressing forms.
Set aside to serve with the salad.
Turn your oven to the broiler setting, on high.
Cut the romaine hearts in half, leaving the bottom intact so that the leaves stay together. You will have four halves of romaine.
Drizzle with the olive oil and rub on and into the leaves of the romaine. Sprinkle generously with salt and pepper on both sides.
Place the romaine hearts, cut side down, on a large baking sheet and broil for 2-3 minutes, then flip and broil the other side for 2-3 minutes. Keep an eye on them, they should come out looking slightly charred but not burnt.
Remove the sheet of romaine from the oven and, usings tongs, place the hearts on a serving platter cut side up.
Top each heart equally with the toasted walnuts and grated parmesan.
Drizzle with the dressing and serve warm or at room temperature.