b'Grilled Salmon Salad with Grilled Romaine Hearts, with Blue Cheese& Bacon VinaigretteWADE WIESTLINGServes 4In a word, nothing says summer like grilling. Summer means lighting up that grill and preparing all your fresh summer salmon. Since you have all that fire, why not grill your salad, too? This recipe takes advantage of the grill for both the salmon AND the romaine lettuce, which make a nice, smoky counterpart to sharp, pungent blue cheese in the dressing. The grilled flavor is easily imparted to the romaine lettuce, and the blue cheese and bacon imbue the dish with a terrific woodsy flavor. Great with all kinds of grilled meats and seafood.FOR THE SALMON:4 fresh salmon fillets, 8 ounces each1 teaspoon Pompeian Extra Virgin Olive Oil2 teaspoons coarse sea salt2 teaspoons fresh-ground black pepperFOR THE VINAIGRETTE:3 tablespoons Pompeian Extra Virgin Olive Oil, dividedX cup red onion, dicedV pound smoked bacon, diced2 tablespoons Pompeian Red Wine Vinegar1 teaspoon fresh thyme, minced1 tablespoon honeyFOR THE GRILLED ROMAINE HEARTS:2 romaine hearts, cut in half lengthwise, cores kept intact2 tablespoons Pompeian Extra Virgin Olive OilSalt and cracked black pepper to tasteV cup blue cheese, crumbledGreen-onion curls, for garnishFlatbreadPreheat the grill to medium-high heat (400 degrees).198'