1/2 cup pine nuts 8 thick slices of bacon 1/3 cup plus 1 tablespoon cider vinegar 1 teaspoon gf Dijon mustard 1 garlic clove, minced Pinch of sugar 2/3 cup extra-virgin olive oil Salt and freshly ground black pepper
1 head of Romaine lettuce, torn into bite size pieces 1 red bell pepper, sliced into thin strips 1/4 red onion, thinly sliced 6 ounces gf gorgonzola cheese, crumbled
Heat a dry skillet over medium high heat. Add the pine nuts and shaking the can frequently, lightly brown the nuts. Be careful to watch these so they don’t burn - it should take about 3-5 minutes. Transfer the pine nuts to a plate to cool.
In a medium skillet, crisp the bacon over medium high heat, about 7 minutes. Drain on paper towels and crumble.
In a small bowl, whisk together the cider vinegar, gf dijon, garlic and sugar. Whisk in the olive oil until emulsified. Adjust seasonings to taste with salt and freshly ground black pepper.
In a very large salad bowl, toss the greens, bell pepper and onion with 1/4 cup of the dressing. Taste the greens to see if it needs more dressing. Keep adding dressing until all the leaves are nicely coated but not saturated. Divide the salad up among 8 salad plates and sprinkle gorgonzola cheese, bacon and toasted pine nuts over top.