Grilled Heads of Romaine with a Balsamic Blue Cheese Bacon Vinaigrette

I think I saw Bobby Flay do this on Boy Meets Grill but then again, I don't remember.  Age, you know?  Anyway, these grilled romaine heads of lettuce are superb with grilled meats.  We'll serve them with a balsamic bacon blue cheese vinaigrette. 

Grilled Heads of Romaine with a Balsamic Blue Cheese Bacon Vinaigrette

Each guest will have 1/2 head romaine:  Serves 6

3 heads romaine lettuce cut lengthwise through the core
2 tbls olive oil
salt and pepper to taste
6 oz thickly sliced bacon, cut into 1/2 inch dice
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup sweet gorgonzola cheese, crumbled
salt and pepper

In a med. skillet over high heat, fry the bacon until crisp.  Remove with slotted spoon to paper towel.  Heat olive oil in pan and add in the balsamic and season with salt and pepper. 

Heat grill over high heat.  Brush both sides of the romaine with olive oil and salt and pepper.  Grill until the leaves begin to char and slightly wilted, then turn and do the same. The lettuce should still be crisp but with a wilted and charred outer leaves.   Mix the bacon and gorgonzola with the vinaigrette.  Drizzle over lettuce and serve.