In a large skillet over medium heat add 1 teaspoon of vegetable oil and thick sliced bourbon bacon .

While the bacon cooks, chop the lettuce into chunks and added it to a mixing bowl.

Slice the end (root ends) of the onions off and peel off the outer layer and trim the ends. Slice one bunch (5-6 green onions) and add to the salad. I reserved a bunch for garnish.

Cook turning the bacon until desired crispness and done.

Remove bacon and place on a paper towel lined plate to remove excess drippings.

Add 2 teaspoons of red wine vinegar to the bacon drippings in the skillet and using a whisk stir to combine and deglaze the skillet releasing all those yummy bacon bits from the bottom of the pan.

Pour the hot drippings & vinegar over the salad with a dash of salt and a few cracks of black pepper and toss it all together.

Garnish with green onions and bacon slices and serve immediately.