| 1 | Cook bacon until crisp; reserve ?cup drippings for dressing. |
| 2 | Toss romaine (torn into bite-size pieces) in a large salad bowl. |
| 3 | Refrigerate until ready to serve. |
| 4 | Mix bacon drippings, vinegar, sugar, water, salt, mustard and pepper. |
| 5 | Cook until mixture starts to boil on stove top or in microwave oven; stir to dissolve sugar. |
| 6 | Pour over salad greens and hazelnuts, tossing to coat. |
| 7 | Crumble bacon and sprinkle over the top. |
| 8 | * cookfdn brings you this recipe with permission |
