Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and let cool, then chop. Add the vinegar to the same skillet with the bacon fat, followed by the Dijon, maple syrup and a few turns of pepper. Whisk together, heating over medium heat until emulsified, then turn off the heat.
To serve, place the romaine on a platter and sprinkle with the bacon, crumbled blue cheese and dried cherries. Drizzle with the warm bacon fat dressing and season with salt and pepper.
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|Serving Size: 1 Serving (437g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1204 (81%)|
|Amt Per Serving||% DV|
|Total Fat 133.8g||178 %|
|Saturated Fat 54.8g||274 %|
|Monounsaturated Fat 53.9g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 237.4mg||73 %|
|Sodium 3505.9mg||121 %|
|Potassium 937mg||25 %|
|Total Carbohydrate 16.8g||5 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 15.2g|
|Protein 51.2g||73 %|
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Calories per serving: 1482
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