Photo: Jennifer Causey, Styling: Mindi Shapiro Levine
1 cup small cherry tomatoes
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
How to Make It
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.
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.
Cook bacon in a medium skillet over medium until crispy, 6 to 8 minutes. Add shallot and thyme; cook, stirring occasionally, 2 minutes. Stir in vinegar; remove from heat. Whisk in oil and mustard.
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.
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