Prepare the lettuce: Gently separate the Romaine leaves, tearing any large ones into bite-sized pieces while leaving smaller ones whole. Rinse well in cold water to remove any grit, then spin dry or pat dry thoroughly (this helps the dressing cling to every crisp leaf).

Fry the shallots: In a skillet, heat 1 tablespoon olive oil over medium heat. Add sliced shallots and cook, stirring frequently, until golden brown (about 5 minutes). Remove with a slotted spoon, drain on paper towels, and sprinkle with a pinch of salt.

Cook the bacon: In the same skillet, cook diced bacon over medium heat until crispy (about 8 minutes). Drain on paper towels.

Make the vinaigrette: In a small bowl, whisk together the white wine vinegar, garlic, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified and smooth. Add the crumbled blue cheese and use a fork to mash and stir it into the dressing until mostly creamy, leaving a few small bits for texture and flavour bursts.

Assemble the salad: Arrange romaine leaves on a serving platter. Drizzle over the dressing. Scatter with cherry tomatoes, chives, bacon, shallots, walnuts, and optional pear and extra blue cheese. Finish with freshly cracked black pepper. Enjoy!