GRILLED ROMAINE SALAD WITH WARM BACON DRESSING AND BLUE CHEESE CRUMBLES

Salad

• 1-3pk romaine hearts
• 1 tsp. salt
• 1 tsp fresh ground pepper
• 1 Tbsp. olive oil
• 1 pint grape tomatoes, halved
• ½ red onion, thinly sliced
• 1 pork tenderloin, seasoned with salt and pepper, grill finish in the oven and roast to internal temperature 145°F. Remove from the oven, let rest for 5 minutes and slice on the bias.

Dressing

• 1 ½ cups mayonnaise
• 2 Tbsp. fresh lemon juice
• 1 Tbsp. fresh ground pepper
• 1 tsp. sriracha
• ½ lb. bacon, cooked and crumbled
• 1 cup crumbled blue cheese
• Buttermilk (optional)
• In a medium bowl, combine all ingredients. If too thick, thin with buttermilk by the tablespoon to desired thickness.