3 romaine lettuce hearts, sliced in half lengthwise
⅓ cup extra virgin olive oil
4 ounces Treasure Cave® Crumbled Blue Cheese
2 slices cooked bacon, cut into ½-inch pieces
Cracked black pepper
For the vinaigrette:
½ cup red onion, finely chopped
¼ teaspoon kosher salt
1 teaspoon black pepper
3 tablespoons aged balsamic vinegar
3 tablespoons extra virgin olive oil
Heat a grill to medium heat. Brush all sides of the lettuce with the olive oil. Grill the hearts, cut-side down, for 2 minutes on each side, until char marks appear on the surface of the lettuce and it wilts slightly. Set aside.
Whisk together the red onion, salt, pepper and vinegar. Gradually whisk in oil until well blended.
Place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese, bacon and onion. Garnish with cracked black pepper.