• 3 tbsp. olive oil
• 3/4 cup red onion, diced (I used white)
• 1/2 lb. bacon, diced (I used Oscar Mayer Bacon)
• 1/2 cup balsamic vinegar (I buy mine from Whole Foods)
• 3 heads romaine lettuce, cut in half lengthwise (I prefer to use the baby romaine which I can buy at the Produce Station where I live)
• 1/2 cup blue cheese, crumbled
• freshly ground black pepper (I did not add)

Cook the bacon and onion until the bacon is crisp in a large skillet.  Guy’s recipe says to add 1 tbsp. oil to the skillet but the bacon will provide enough grease to cook the onion, so I did not add it.  Remove from the pan and drain on paper towels.  Add the balsamic vinegar and 1 tbsp. olive oil to the skillet and reduce for 3 minutes; remove and set aside.

Preheat your grill on high.  Brush 1-2 tbsp. olive oil on the cut sides of the romaine halves.  Place the cut side down on a hot grill, close the lid and quickly  sear until nice grill marks are visible; this takes about 3 minutes.

Place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing reduction on top.  Sprinkle with blue cheese and the bacon and onion; garnish with cracked black pepper if desired.  Delicious 🙂