BLT GRILLED ROMAINE SALAD WITH CREAMY GORGONZOLA VINAIGRETTE

Ingredients

For the salad

  • 6-10 Romaine hearts, cut in half lengthwise, rinsed and patted dry
  • Olive oil for brushing
  • 10 slices bacon, cooked and crumbled
  • 1 pint of cherry or grape tomatoes, rinsed and quartered
  • 4 oz crumbled Gorgonzola cheese

For the vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup dry white wine (I used Sauvignon Blanc)
  • 3 Tablespoons white wine vinegar
  • 1/2 cup crumbled Gorgonzola
  • 1 Tablespoon Dijon mustard
  • salt and pepper to taste
  • 1 Tablespoon honey

Instructions

    To make the vinaigrette:

    1. Place all ingredients in a blender and mix well. Check the taste and adjust as needed.

    To make the salad:

    1. Heat a grill to medium-high. Brush the romaine heart halves with olive oil. Place romaine hearts on grill and cook for about five minutes total, turning occasionally. When romaine is done, place each wedge on a plate. Sprinkle bacon, quartered tomatoes and crumbled Gorgonzola over the romaine wedge. Drizzle with vinaigrette. Serve immediately.
    © 2014 Such the Spot. All rights reserved.