Allen's Grilled Romaine Salad

This is one of Allen's most delicious recipe discoveries! I think we first saw a version of this on Emeril Live. "You can never go wrong with bacon," my hubby says!!!

1 package of romaine, washed and separated into leaves. Dry on paper towels. Toss with sea salt and a drizzle of extra virgin olive oil. Set aside. Heat grill to medium high heat.

Take 1/2 pound bacon, cross-cut into one-inch pieces. Cook in large skillet until almost crisp. Add 1/2 of red or Vidalia onion, sliced thin. Cook onion along with bacon until translucent. Bacon should be crispy by this point.

Grill lettuce leaves until they wilt and brown marks appear. Turn once. When fully wilted and tender, remove lettuce from grill. Bring inside. Cut lettuce into two to three inch sections and place in long platter or bowl.

Add to skillet: Balsamic vinegar to de-glaze the pan. Cook to reduce the sauce. Pour onto romaine. Top with crumbled goat or feta cheese, if desired.