b'TO PREPARE THE VINAIGRETTE:Heat 1 tablespoon extra virgin olive oil in a saut pan over medium-high heat. Add the onions and bacon, and cook until the bacon is crispy. To the same pan add the red wine vinegar, thyme and honey, and bring up to a simmer. Remove from the heat; drizzle in 2 tablespoons extra virgin olive oil and stir to combine. Set aside and keep warm.TO PREPARE THE SALMON:Brush the salmon with olive oil and season with salt and black pepper. Grill for 2 to 3 minutes. Turn the salmon 45 degrees and continue to grill for 2 to 3 minutes longer. Flip the salmon over and grill for 3 to 4 minutes longer. If you like your salmon slightly underdone, remove 2 to 3 minutes after flipping it over.TO PREPARE THE GRILLED ROMAINE HEARTS:Rinse and pat dry the lettuce. Brush the surface with olive oil, and season with salt and pepper. Grill the lettuce for about 2 to 3 minutes per side (4 to 6 minutes total), turning occasionally to keep it from getting too charred and crispy.TO SERVE:Arrange the lettuce hearts on dinner plates, and arrange the salmon on the grilled lettuce hearts. Stir the warm bacon vinaigrette and drizzle it over the salmon and lettuce. Sprinkle with blue cheese crumbles. Garnish the dish with green-onion curls, and serve with warm flatbread.CHEF STELLINOS SUGGESTED WINE PAIRING:Bodega Septima Chardonnay199'