Cooking Light's Salads with Pear and Bacon Honey Vinaigrette

The original called for spinach, but I had romaine lettuce on hand to use up. This was a wonderful lunch and very filling!

Vinaigrette
6 bacon slices, cut into small pieces
1/4 cup cider vinegar
1/4 cup rice vinegar
2 T honey
2 t Dijon mustard
1/4 t salt
1/8 t pepper

Salad
1/2 red onion, thinly sliced
1 large pear, cored and sliced
1 head fresh romaine lettuce
1/4 cup toasted almonds

Cook bacon pieces in a large frying pan or skillet over medium heat til crisp. Remove bacon from pan, reserving 1 T drippings in pan. Drain bacon on paper towel. Add vinegars, honey, mustard, salt and pepper to drippings in pan, stirring with a whisk; bring to a boil. Remove from heat. Cool slightly.http://media-files.gather.com/images/d414/d945/d745/d224/d96/f3/full.jpg

Meanwhile, combine onion, pears, lettuce, bacon and almonds in a large bowl. Drizzle with cooled vinaigrette, and toss gently to coat. Serve immediately.http://media-files.gather.com/images/d412/d945/d745/d224/d96/f3/full.jpg

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