Big Country Salad

• 1/4 pound slab bacon, cut into 1-inch-long lardons
• 1/2 cup fresh bread crumbs
• 1 tablespoon lemon juice
• 2 tablespoons red-wine vinegar
• 1 clove garlic, minced
• 2 teaspoons Dijon mustard
• 13 cup extra-virgin olive oil
• 1/4 cup good-quality blue cheese, crumbled
• Kosher salt
• freshly ground black pepper
• 1 head romaine lettuce

1. Fry the bacon over medium heat until almost crisp.
2. Remove with a slotted spoon and set aside.
3. Reserve a splash of bacon fat.
4. Return bacon pan to heat and add the bread crumbs, tossing until just golden.
5. Remove from pan and reserve.
6. Combine the lemon juice, vinegar, garlic and mustard in a small bowl.
7. Slowly whisk in the olive oil and reserved bacon fat until dressing emulsifies.
8. Add a tablespoon of blue cheese and whisk again.
9. Season to taste.
10. Roughly chop the lettuce and put in a salad bowl.
11. Add bread crumbs and remaining cheese, then the dressing.
12. Toss to mix.
13. Serve immediately.

bacon, bread crumbs, lemon juice, redwine vinegar, clove garlic, mustard, extravirgin olive oil, goodquality blue cheese, kosher salt, freshly ground black pepper, romaine lettuce

Taken from cooking.nytimes.com/recipes/1013112 (may not work)