Grilled Romaine With Pancetta Dressing

• 2 heads Romaine Hearts, Halved Lengthwise
• 1 Tablespoon Olive Oil
• 6 ounces, weight Pancetta, Or Thick Sliced Bacon, Cubed
• 1/2 cups Balsamic Vinegar
• 1 Tablespoon Dijon Mustard
• 4 ounces, weight Creamy Gorgonzola Or Blue Cheese Crumbles

1. Prepare romaine hearts by rinsing thoroughly, drying then slicing in half, vertically from top to root end.
2. Brush oil over both sides of romaine hearts. Heat a grill or grill pan to medium and grill 2-3 minutes on each side until slightly wilted and grill marked. Remove to a platter.
3. In a separate pan, saute pancetta until thoroughly cooked and remove with a slotted spoon to a paper-towel-lined plate. Then, this is important: leave the drippings in the pan. If for some reason you don't have enough drippings left to make a decent dressing, add some olive oil to the pan.
4. Remove pan from heat and add balsamic vinegar and mustard. Whisk until combined. Add salt and pepper to taste.
5. Pour dressing over romaine hearts and sprinkle pancetta and gorgonzola over top.

hearts, olive oil, bacon, balsamic vinegar, dijon mustard, crumbles

Taken from tastykitchen.com/recipes/salads/grilled-romaine-with-pancetta-dressing/ (may not work)