In a small bowl, whisk together honey, vinegar, shallot, Grillville spice and ½ tsp salt. Slowly whisk in the olive oil until well combined. Season to taste with salt and set aside. \nPreheat a grill or grill-pan to medium heat. \nCut the romaine lettuce in half, lengthwise, keeping the halves intact (do not separate the leaves from the stem). Remove the husks from the corn. Drizzle both the corn and lettuce with olive oil and and place on the grill, cut side down. Grill lettuce until beginning to char on the cut side, about 3-5 minutes. Transfer to a serving plate and continue grilling your corn, flipping occasionally, until lightly charred on all sides. Let cool slightly, then remove the kernels and place in a medium-sized mixing bowl.\nAdd in the tomatoes, green beans, peaches, feta and basil. Add in a spoonful of dressing and mix to combine.\nArrange grilled lettuce on a serving platter and top with veggie mixture. Drizzle with remaining dressing and serve immediately.