Grilled Romaine Salad

(WTNH) - Mother-daughter duo Betty Ann and Stephanie are back in the kitchen.

Grilled Romaine Salad
Servings: 6

2 tablespoons olive oil
3/4 cup finely chopped sweet onion
2 ounces cooked crumbled bacon (start with 4 ounces)
1/4 cup balsamic vinegar
2 tablespoons white balsamic vinegar or white wine vinegar
1/2 cup crumbled gorgonzola cheese
3 hearts of romaine lettuce
olive oil for brushing
freshly ground pepper
chopped or broken toasted walnuts for garnish, optional

In a small skillet over medium heat, saute onion in oil until soft. Add the cooked bacon crumbles and mix well. Stir in the vinegar and heat until hot. Stir in the gorgonzola and set pan aside.

Split romaine heads in half lengthwise. Brush with oil and sprinkle with pepper. Grill lettuce on a grill or grill pan over medium high heat until leaves begin to look golden and grill marks show, about 1-2 minutes. Place on a platter cut side up and cut off core. Stir dressing, adding a bit more oil if it is too thick, and spool over romaine. Sprinkle with nuts if desired. Serve immediately.