Jackson Salad - cooking recipe

Ingredients

1/4 onion, chopped
3 Tbsp. cider vinegar
2 tsp. spicy brown mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
1 c. vegetable oil
1/2 lb. bacon
2 bunches Romaine lettuce
1 (7.5 oz.) can hearts of palm, drained and quartered
1 (8.5 oz.) water packed artichoke hearts, drained and quartered
4 oz. crumbled Blue cheese

Preparation

Puree onion and vinegar in blender or food processor.
Blend in mustard, sugar, salt and pepper.
Continue to blend and gradually add oil in thin stream.
Blend until thick.
Fry bacon until crisp.
Drain, cool and crumble.
Mix torn lettuce, artichoke hearts, hearts of palm, Blue cheese and bacon together in large bowl. Toss with dressing and serve.