Romaine Wedges with Tangy Blue Cheese

Ingredients:

1/2 cup Extra Virgin Olive Oil

3 tbs White Balsamic Vinegar

1 1/2 teaspoons anchovy paste

1 garlic clove, finely minced or pressed

1 cup blue cheese crumbled (about 4 ounces)

2 small hearts of romaine, halved lengthwise or lettuce wedges.

1/2 small red onion, sliced thinly or shallots

2 small Roma tomatoes, diced

2-3 pieces of bacon, baked till crisp and crumbled

Combine first 4 ingredients in medium bowl to blend. Whisk in cheese, leaving some whole pieces. Season with salt and freshly ground pepper. Place romaine wedges on plates. Drizzle 1/4 cup dressing over center of each. Top with onion, tomatoes and bacon crumbles.