INGREDIENTS
3
Romaine hearts
12
pieces of thick cut bacon
5 oz
blue cheese crumbles
For the dressing:
1/4 cup
balsamic vinegar
1/4 cup
light olive oil
1/4 tsp
dried thyme
1/4 tsp
dried parsley
1/2 tsp
dried oregano
1
little salt and pepper
1/4 tsp
Dijon mustard