Simple Romaine Salad, with Greek Yogurt Ranch Dressing, Candied Bacon, and Feta

Directions

1. On a piece of parchment paper, lay the bacon slices (fat side up) on top of one another in an angled position. Combine all of the glaze ingredients in a small bowl.
2. Pour the glaze evenly over the bacon. Use the back of a large spoon to spread the mixture out over each piece of bacon. Cover the bacon in plastic wrap and refrigerate for at least 1 hour.
3. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.Place each strip of bacon on the prepared baking sheet in a single layer.
4. Bake the bacon until slightly brown and crispy. About 15-18 minutes. Watch carefully because it might burn! I placed the baking sheet on a rack in the middle of the oven to avoid this.
5. Let the bacon cool on the pan for 3 minutes before using tongs to transfer to a cutting board. Once completely cool, chop the bacon into crumbles, using a large serrated knife. Set aside.
6. Put all of the ingredients in the bowl of a food processor and process on high until smooth.
7. You may need to add a bit more buttermilk or water, depending on how thick or thin you like the consistency of your dressing.
8. Pour the dressing in two 6 oz. canning jars fitted with lids.
9. Top each romaine leaf with about 2 T. of crumbled bacon, drizzle with dressing, and top with about 2 T. of crumbled feta.