In a skillet, over medium-low heat, cook the bacon until it’s crispy and brown.
Using a slotted spoon, scoop out the bacon to remove excess oil and set aside to cool.
On a large platter, arrange the romaine hearts, cut side up.
Top with tomatoes, red onion and bacon.
Drizzle with the blue cheese dressing and aged balsamic vinegar.
Season with sea salt and freshly ground pepper.