Heat 1 tablespoon of the olive oil in a saute pan over high heat. Add the onions and the bacon untill the bacon is crispy. To the same pan add the balsamic vinger and 1 tablspoon of the olive oil and stir to combine. Remove from heat and set aside.
Brush the romaine lettuce with the remaining 2 tbls of olive oil. place on grill cut side down, and quickly sear.
Serve the lettuce, cut side up, and drizzle the balsamic dressing over the lettuce, Sprinkle with blue cheese and garnish with crached balck pepper.
Originally Submitted
5/20/2010
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