Double-Dressed Romaine Hearts with Creamy Cambozola Bacon and Shallot Infused Vinaigrette

Toasted Panko

1 tsp canola oil (5 mL)

1/4 cup panko crumbs (60 mL)

Creamy Cambozola Bacon Dressing

1 egg yolk (1)

1/2 Tbsp white wine vinegar (7 mL)

1 tsp minced fresh tarragon (10 mL)

1/2 cup canola oil (125 mL)

3 oz Cambozola cheese, rind removed (90 g)

4 strips of bacon, cooked crisp and crumbled (4)

Shallot Infused Balsamic Dressing

1/4 cup balsamic vinegar (60 mL)

1 small shallot, minced (1)

1/2 cup canola oil (125 mL)

1 Tbsp brown sugar (15 mL)

1 garlic clove, finely minced (1)

Salad

1 large head of Romaine lettuce, quartered (1)

1 cup red and yellow cherry tomatoes, halved (250 mL)

1 ripe avocado, peeled, seeded and cubed (1)

2 green onions, stemmed and diagonally sliced (2)

2 carrots, peeled, stemmed and grated (2)
Toasted Panko
1. Heat oil in a nonstick skillet set over medium heat. Add panko, stirring often until golden brown. Remove from heat and let cool.
Creamy Cambozola Bacon Dressing
1. In a mixing bowl, combine yolk, vinegar and tarragon. Whisk mixture until smooth.
2. Slowly pour in canola oil in a steady stream, whisking constantly until blended.
3. Transfer mixture to a food processor with Cambozola and process until smooth. Transfer mixture to a bowl and fold in bacon. Season with salt and pepper to taste.
Shallot Infused Balsamic Dressing
1. In a small pot set over low heat, combine vinegar and shallots. Let simmer until vinegar starts to bubble. Turn off heat and let mixture cool. Once cool strain balsamic vinegar into a glass jar with a resealable lid, discarding solids.
2. Add canola oil, brown sugar, garlic and shake vigorously until mixed. Season with salt and pepper to taste.
To Assemble
1. Place one wedge of Romaine into the centre of four plates. Divide remaining salad ingredients evenly. Top salads with 2 Tbsp (30 mL) of each dressing. Garnish salads with 1 Tbsp (15 mL) of toasted panko. Serve immediately.