Jackson Recipe

Time30m

Serves4

grilled romaine, hearts of palm, artichoke hearts, chopped bacon, bleu cheese crumbles, stone ground mustard vinaigrette

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Ingredients

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1
Prepare the Bacon
In a skillet over medium heat, cook the bacon slices until crispy. Remove from skillet and place on paper towels to drain excess grease. Once cooled, chop into bite-sized pieces.
2
Grill the Romaine
Preheat your grill to medium-high heat. Cut the romaine heads in half lengthwise. Grill the romaine halves cut side down for 2-3 minutes until charred and slightly wilted. Remove from the grill and let cool slightly.
3
Prepare the Salad
In a large bowl, combine the grilled romaine, drained hearts of palm, drained artichoke hearts, and chopped bacon. Toss gently to combine.
4
Add Cheese and Dressing
Sprinkle the bleu cheese crumbles over the salad. Drizzle with stone ground mustard vinaigrette to taste and toss gently to coat.
5
Serve
Divide the salad among serving plates and enjoy immediately.