2 organic romaine hearts, halved lengthwise
1/4 c balsamic vinaigrette, for marinating romaine
3 slices of uncured canadian bacon (I use Applegate), chopped
3 tbs slivered almonds
1 1/2 c grape or cherry tomatoes
2 tbs coconut sugar
1/4 c grated smoked swiss cheese
Use a squirt bottle to put the vinaigrette on the cut side of the romaine halves. This allows the dressing to soak into the spaces in between the leaves. Let this marinate for an hour or so.
Brown the chopped canadian bacon in a medium sized pan. Add the almonds, tomatoes, and coconut sugar to the pan. Stir until sugar is slightly carmelized, and tomatoes are wilted.
Grill the romaine hearts about 3 minutes on each side. Watch them closely so they don’t burn.
Top with tomato mixture and smoked swiss.
This is great as a brunch dish or as a side with grass-fed burgers on the grill. It makes a very impressive presentation, yet is very simple to make!