Hot-Off-The-Press Salad | Command Cooking

Ingredients

• 1 pound romaine lettuce, cut into ribbons
• 1 pound Brussels sprouts, finely sliced or shaved
• 1 small red onion, sliced
• 5 slices bacon, cooked and crumbled
• 4 ounces blue cheese, crumbled
• 2 tablespoons reserved bacon grease, warm
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• salt, to taste
• 1/2 teaspoon rosemary
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme