1/2 large head Romaine broken into bite size pieces
1/3 c. thinly sliced green onions
6 strips bacon
2 tbsp. sugar
3 tbsp. wine vinegar
1 egg, well beaten
Salt and pepper

Place Romaine and onion in a salad bowl. Fry bacon until crisp; drain, crumble and set aside. Save 3 tablespoons drippings stir together sugar, vinegar and egg. Blend into bacon drippings and cook stirring over medium low heat, just until hot and slightly thickened. Remove from heat, season with salt and pepper to taste. Pour over Romaine add bacon and toss well. Serves 4. Serve immediately.