BLT Salad with Warm Bacon Vinaigrette

Bacon is, like, my favorite. But isn't it everybody's?

I think there's probably no way to downgrade a salad's nutritional value faster than to dump bacon all over it. But it was gooooooood.

My kids loved it. Even the baby ate it. He loves salad. He won't eat things like pears or bananas, but put a salad or roast beef in front of him and he's a happy camper.

BLT SALAD with WARM BACON VINAIGRETTE 
Ingredients:
3/4 lb thick sliced bacon, diced (uncooked)
1/4 cup minced onion
1/2 Tb brown sugar
1 tsp grainy mustard
1/2 cup red wine vinegar

4 cups romaine leaves, torn
1 beefsteak or heirloom tomato, chopped
2 hardboiled eggs, quartered
1/2 cup shredded cheddar cheese

To make:
Cook the bacon pieces over medium heat until crispy. Drain on paper towels and try not to eat too many of the cooked pieces while you're putting the rest of the salad together. Pour off all but 4 Tb of the bacon grease and put the pan back on the burner (make sure you wipe the side of the pan where you poured or you'll end up with a grease fire... no, I don't know this firsthand. Maybe I do.)

Add the minced onion and cook until translucent. Add the brown sugar, mustard and vinegar. Note that the vinegar will flare up and make you jump when you add it, so stand back as you do. Throw a handful of bacon pieces back into the dressing. Stir and cook for about 30 seconds and remove from heat. Pour into a mason jar and let it cool off for a few minutes while you assemble the salad.

This will recipe makes enough for two main course salads or four side salads, so divvy up your lettuce among either two large plates or four small ones. Top with tomatoes, cheese, bacon (the bacon you didn't throw back into the dressing) and eggs. By now the dressing should be warm, so give that baby a shake and pour over the salad. Voila! Serve with a beer to further downgrade the nutritional value.