Blue Cheese Vinaigrette
I’m not a fan of bottled dressings. In most restaurants, I order vinegar and oil on the side. While there isn’t much better than balsamic vinegar tossed over some leafy greens, occasionally that gets a little mundane. Here’s what I came up with to break the same old same old.[kitchenbug-your-recipe-appears-here-21413]
This is so simple. Grate the garlic into a bowl using a microplane. Pour in your olive oil, vinegar, mustard, lemon juice, honey and whisk to combine. Stir in your blue cheese.
Grill your romaine for about 8 minutes, rotating every so often until the head is warm. Place on a cutting board and cut the bottom core off of the head of romaine. Place your romaine on a plate and top with bacon and tomatoes. Pour your dressing over top and enjoy. I love this, grilled or not. You can cook the lettuce as long as you’d like and the salad still comes out fantastic!