I was in the mood for a big crunchy salad filled with goodies and my husband was in the mood for a fat, gooey grilled cheese sandwich - so this happened.
2 hearts of Romaine lettuce, chopped and chilled
Dressing:
2/3 cup extra virgin olive oil
1/3 cup white wine vinegar
2 tablespoons brown mustard (Dijon)
1/2 teaspoon EACH pepper, salt and sugar
2 tomatoes, cut into chunks
1/2 onion, chopped
4 slices bacon, cooked and crumbled
4 hard-boiled eggs, quartered
6 hand-cut slices crusty white bread
Butter
6 - 8 slices sharp Cheddar Cheese
Make dressing: Whisk together olive oil, vinegar, brown mustard, pepper, salt and sugar. Set aside.
In a large salad bowl, combine tomatoes, onion and bacon. Set aside.
Make grilled cheese sandwiches: Butter one side of all the bread slices, put half butter-side down in a medium hot skillet. Place cheese on, then remaining bread slices. Grill until golden brown, flipping once.
Assemble salad: Add Romaine lettuce to salad bowl along with dressing. Mix well. Transfer to a platter. Decorate with hard-boiled egg quarters. Cut cheese sandwiches into small squares and place on top of salad while still warm. Serves 4 - 6.