4 T. extra virgin olive oil
3/4 c. diced red onion
6 strips of bacon, chopped
1/2 c. balsamic vinegar
2 small or 1 large head of romaine, cut in half lengthwise
1/2 c. crumbled blue cheese
Freshly cracked black pepper
Fire up the grill or preheat a grill pan.
Heat 2 T. of the olive oil in a skillet. Add the onions and bacon. Saute until the bacon is crisp. Remove the onions and bacon and set aside.
Remove all but 1 T. of the bacon drippings. Add the balsamic vinegar. Reduce the heat to a simmer and cook for 2-3 minutes to reduce.
Brush the cut side of each piece of romaine with the remaining olive oil. Place on the grill cut side down. Sear the lettuce until it begins to char.
Serve with a drizzle of the balsamic, a sprinkle of the bacon and onion, a few crumbles of the blue cheese and some fresh black pepper.