Step 1

In a food processor or blender, combine all of the gorgonzola vinaigrette ingredients and blend until smooth. Refrigerate until ready to serve (this keeps well for about 1 week).

Step 2

Line a large, rimmed baking sheet with parchment paper. Place the bacon in a single layer on the prepared baking sheet. Transfer to the cold oven (yes, a cold oven, not preheated). Turn the oven on 375 and cook until the bacon is crisp, 20-30 minutes.

Step 3

Meanwhile, in a very large bowl combine the romaine, spinach, radicchio, red onion, hearts of palm, artichokes, and tomatoes. Set aside until the bacon is ready.

Step 4

When the bacon is crisp, remove from the oven and carefully transfer to a paper towel lined plate to cool. When cool enough to handle, roughly chop the bacon into smaller pieces and add to the giant salad.

Step 5

Add desired amount of dressing to the salad and toss until the entire salad is very well coated. Add the crumbled gorgonzola cheese and gently toss once more.

Step 6

Serve and enjoy! This salad is great alone, or is great served alongside grilled steak, chicken or seafood! I’d say it serves 4 as a main course alone, and 6 as a side dish alongside grilled meats!