Castello® Blue Grilled Romaine with Bacon

Cook bacon in a large skillet until crisp.

Transfer to a paper towel lined plate; set aside.

Allow bacon drippings to cool and reserve 1 tablespoon.

Transfer reserved drippings into a bowl and whisk together with 2 tablespoons of olive oil, balsamic vinegar, Worcestershire sauce and Dijon mustard; set aside.

Drizzle remaining 1 tablespoon of olive oil onto lettuce halves.

Heat indoor grill or bbq over high heat.

This will encourage a char without wilting the lettuce too much.

Place the romaine halves flat side down on the grill until they have light char marks - approximately 1 minute.

To assemble the salad, top each Romaine half with bacon and Castello® Extra Creamy Danish Blue crumbles, and drizzle on the balsamic dressing.