Wash, spin, and dry the romaine lettuce. Chop and set aside. TIP: Prepare ahead and put in a ziplock bag with a paper towel to absorb any moisture.

In a large skillet, fry the bacon. Remove to a plate with paper towels to absorb the grease; chop and set aside. Remove most of the grease in the skillet (leaving a tiny bit), and add the sesame seeds. Heat on low, stirring often, until toasted (about 5-8 minutes). Remove from the pan and allow to cool.

Using a good quality of blue cheese (we love Oregon Blue), crumble the blue cheese and put in a small bowl. Set aside.

Using a blender, add the avocado oil, sugar, salt, vinegar and the 1/2 of the blue cheese; blend well. Set aside, or if you are making ahead, place in a jar and refrigerate until ready to use.

To serve the salad, add the romaine to a large salad bowl. Next, add the bacon, sesame seeds, chopped onion, and chopped apple. Pour as much dressing as you'd like over the salad and toss.

Last step is to add the remaining crumbled blue cheese on top and serve!