01 -
Wash and chop the romaine lettuce. Slice the strawberries. Cook the bacon until crispy, then chop. Crumble the blue cheese and chop the pecans if not pre-chopped.
02 -
In a small bowl or jar, whisk together olive oil, balsamic vinegar, honey, dijon mustard, salt, and pepper until fully emulsified.
03 -
In a large bowl, combine the romaine lettuce, strawberries, bacon, blue cheese, and pecans. Drizzle with the prepared dressing.
04 -
Gently toss all ingredients until evenly coated with the vinaigrette. Serve immediately.