1/4 sm. onion, chopped
3 tbsp. cider vinegar
2 tsp. spicy brown mustard
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 c. vegetable oil
1/2 lb. bacon
2 bunches Romaine lettuce, torn into bite size pieces
1 (7.5 oz.) can hearts of palm, drained and quartered
1 (8.5 oz.) can water-packed artichoke hearts, drained and quartered
4 oz. blue cheese, crumbled

Puree onion with vinegar in blender. Transfer to medium bowl. Using electric mixer, blend in mustard, sugar, salt and pepper. Gradually add oil in thin, steady stream and continue beating until thick.

Cook bacon in heavy large skillet over medium heat until crisp. Drain on paper towels. Cool completely. Crumble.

Mix lettuce, hearts of palm, artichokes, blue cheese and bacon in serving bowl. Toss with dressing to taste and serve.