Grilled Iceberg Wedge With Warm Bacon Dressing

• 1 cup small cherry tomatoes
• Cooking spray
• 2 (1/3-in.-thick) red onion cross-sections (from 1 medium-size red onion)
• 1/2 large head iceberg lettuce, cut into 2 wedges
• 2 thick-cut bacon slices, chopped
• 3 tablespoons minced shallot
• 1 tablespoon chopped fresh thyme
• 1/4 cup sherry vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon coarse-grain Dijon mustard
• 1/4 cup crumbled Gorgonzola cheese
• 1 tablespoon chopped fresh chives

1. Preheat broiler with oven rack 5 inches from heat. Spread tomatoes in a rimmed baking sheet or ovenproof skillet. Coat with cooking spray. Broil until tomatoes pop, 3 to 4 minutes.
2. Heat a grill pan over high. Coat with cooking spray. Grill onions until browned and tender, about 5 minutes per side. Transfer onions to a small bowl; cover with plastic wrap. Coat grill pan with cooking spray. Grill cut sides of lettuce until charred, 3 to 4 minutes per side.
3. Cook bacon in a medium skillet over medium until crispy, 6 to 8 minutes. Add shallot and thyme; cook, stirring occa-sionally, 2 minutes. Stir in vinegar; remove from heat. Whisk in oil and mustard.
4. Place 1 grilled lettuce wedge on each of 2 plates. Separate onion cross-sections into rings. Arrange tomatoes and onions over and around wedges. Drizzle with bacon dressing, and sprinkle with cheese and chives.

tomatoes, cooking spray, red onion, head iceberg lettuce, bacon, shallot, thyme, sherry vinegar, extravirgin olive oil, coarsegrain, gorgonzola cheese, fresh chives

Taken from www.myrecipes.com/recipe/grilled-iceberg-wedge-warm-bacon-dressing (may not work)