• 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.

Make the dressing:

• Using a blender, add the avocado oil, sugar, salt, vinegar and the ½ of the blue cheese (about 3 oz); blend well. Set aside, or if you are making ahead, place in a jar and refrigerate until ready to use.

Assemble the salad:

• 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 3 oz. crumbled blue cheese on top and serve!