Charred BLT Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 ounces cheese blue crumbled
• 1 pint grape tomatoes 
• 0.3 cup green onions chopped
• 0.1 teaspoon kosher salt 
• 1.5 cups whole-grain bread cubed () ( 2 ounces)
• 3 tablespoons olive oil extra-virgin divided
• 2 ounces pancetta thinly sliced
• 2  baby greens halved lengthwise

Equipment

• bowl
• frying pan
• paper towels
• grill
• slotted spoon

Directions

1. Heat a large skillet over medium heat.
2. Add 2 tablespoons oil; swirl to coat.
3. Add prosciutto; cook 4 minutes or until crisp, stirring occasionally.
4. Remove prosciutto with a slotted spoon.
5. Drain on paper towels.
6. Add bread to pan; cook 3 minutes or until browned, stirring frequently.
7. Combine prosciutto and bread.
8. Add remaining 1 tablespoon oil to pan.
9. Add tomatoes; cook 5 minutes or until skins begins to split, stirring frequently.
10. Pour tomatoes and olive oil into a small bowl.
11. Sprinkle with salt and pepper.
12. Preheat grill to medium-high heat.
13. Coat cut sides of lettuce with cooking spray.
14. Place lettuce, cut side down, on a grill rack coated with cooking spray. Cook 2 minutes or until well marked.
15. Place 1 lettuce half on each of 4 plates. Divide prosciutto mixture and tomato mixture among servings. Top each serving with 1 tablespoon onions and 1/2 ounce cheese.