Ingredients

• 8  slices bacon
• 4  slices country Italian bread
• 1-1/2  cups cherry tomatoes
• 8  cups torn romaine
• 1/3  cup blue cheese crumbles
• 1/4  cup cider vinegar
• 1/4  cup olive oil
• 1  tsp. sugar
• 1  tsp. Dijon-style mustard
•   Salt and ground black pepper

Directions

1. In large skillet cook bacon over medium heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels.

2. Meanwhile, toast bread. Halve cherry tomatoes. Break bacon in 2-inch pieces. On plates layer toast, romaine, tomatoes, bacon, and blue cheese.

3. For vinaigrette, in screw-top jar combine vinegar, oil, sugar, and mustard. Shake well. Season to taste with salt and pepper. Drizzle vinaigrette on salads. Makes 4 servings.