Romaine lettuce with blue cheese and warm bacon dressing

Ingredients:

• 8 thick slices of bacon
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Coarse salt and freshly ground black pepper
• 2 heads romaine lettuce, halved
• 110 g of blue cheese
• 0.5 cups dried cherries

Preparation:

1. Cook the bacon in a large skillet over medium heat until crisp, 8–10 minutes. Transfer the bacon to a paper towel-lined plate and let it cool, then finely chop.
2. Add the vinegar to the same pan with the fat, then the mustard, maple syrup, and a few turns of the black peppercorn grinder. Stir over medium heat until emulsified, then turn off the heat.
3. To serve, transfer the Romano to a serving platter and top with bacon, crumbled blue cheese, and dried cherries. Drizzle with the warm dressing from the pan and season with salt and pepper to taste.