4 tablespoons extra-virgin olive oil
3/4 cup finely diced red onion
1/2 pound bacon, 1/4 inch diced
1/2 cup balsamic vinegar
3 heads romaine lettuce, cut in half lengthwise
1/2 cup crumbled blue cheese
Freshly cracked black pepper
Preheat a grill or indoor grill pan to high.

4 tablespoons extra-virgin olive oil 3/4 cup finely diced red onion 1/2 pound bacon, 1/4 inch diced 1/2 cup balsamic vinegar 3 heads romaine lettuce, cut in half lengthwise 1/2 cup crumbled blue cheese

Heat 1 tablespoon olive oil in a large skillet over high heat. Add the onion and bacon and cook until the bacon is crispy. Remove the onion and bacon from the pan. Add the balsamic vinegar and 1 tablespoon olive oil to the skillet and reduce for 2 to 3 minutes. Remove from the heat and set aside.

Brush the romaine with the remaining 2 tablespoons olive oil. Place on the grill cut-side down and quickly sear until grill marks are visible. Set aside.

For each serving, place a half head of romaine cut-side up on a plate and drizzle the balsamic dressing on top. Sprinkle with blue cheese and the bacon and onion, and garnish with cracked black pepper.