Grilled Wedge Salad with Honey Mustard Dressing

Prepare a charcoal or gas grill for direct grilling over medium heat.

In a skillet, cook bacon until crisp. Drain, reserving drippings. Crumble bacon; set aside. In a small bowl, whisk together honey, mustard and vinegar. While whisking slowly drizzle in bacon drippings and whisk until well blended; set aside.

Remove the loosest outer leaves from the lettuce. Cut lettuce into 4 wedges. Do not remove the stalk or inner core. Lightly brush the wedges with canola oil. Place wedges on grill rack. Grill for 1-1/2 to 2 minutes per cut side or until edges show grill marks and lettuce begins to soften.

Arrange wedges on plate. Spoon dressing over wedges and top with bacon crumbles and red onions. Serve immediately.