2bagsRomaine lettuce, mixed lettuce, or chopped kaleor
1bag eachchopped Romaine lettuce and baby arugula
14 oz (113 g) containercrumbled blue cheese
⅓cup (80 ml)balsamic vinegar
2tbsplemon juice (from one medium lemon)
1½tbspfresh mixed salad herbs (I used basil, dill, tarragon, and parsley--use what you have)
1cup (240 ml)extra virgin olive oil
salt and pepper to taste
Preheat the oven to 425° F. Line a rimmed baking sheet with parchment paper. Lay bacon in a single layer onto prepared baking sheet and bake for 15-20 minutes, or until crisp. Reduce heat to 400° F.
Remove bacon from baking sheet and place on paper towels to drain. Add bread cubes to bacon grease on baking sheet and bake for 15-20 minutes, stirring halfway through, until crispy and golden brown.
In a large bowl, whisk together garlic, balsamic vinegar, lemon juice, and Dijon mustard. Slowly stream in olive oil while whisking constantly. Add salt and pepper to taste, as well as fresh chopped herbs of choice.
Toss bread cubes, blue cheese, lettuce, and bacon into vinaigrette and serve immediately.
To make ahead, make vinaigrette, cook bacon, and toast bread cubes in bacon grease. Toss everything together right before serving.