Ingredients:
- 4 T. extra-virgin olive oil
- 3/4 cup finely diced red onion
- 1/2 lb. bacon, 1/4 inch dice
- 1/2 cup balsamic vinegar
- 3 romaine lettuce heads, cores removed and leafy ends trimmed, cut in half lengthwise
- 1/2 cup crumbled blue cheese
- Freshly cracked black pepper
Directions:
- Preheat a grill to high
- Heat 1 tablespoon of the olive oil in a large skillet over high heat. Add the onion and bacon and cook until bacon is crispy. Remove onion and bacon from pan. Add the balsamic vinegar and 1 tablespoon of the olive oil to the skillet and reduce for 2 to 3 minutes. Remove from heat and set aside.
- Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside
- For each serving, place a half head of romain cut-side up on a plate and drizzle with the balsamic dressing. Sprinkle with blue cheese and top with bacon and onion. Season with freshly cracked black pepper.
