Prepare the vegetables.
Cut romaine hearts in half lengthwise and separate leaves.
Thinly slice radishes & red onion into 1/8 inch slices.
Halve grape tomatoes and Kalamata olives.
Slice and quarter Persian cucumbers.
Pit and slice avocados lengthwise into ½ inch slices.
Using a knife, chop uncooked bacon strips into 1/4 inch bits. In a small saucepan over medium heat, fry until crispy. Remove and drain on paper towels.
Place the halved romaine hearts on a platter. Arrange the rest of the toppings on top.
In medium-low heat, toast fennel on a dry frying pan. Remove from heat after the seeds turn brown. Using a mortar & pestle or spice grinder, crush the fennel and set aside.
In a jar with a lid, add vinaigrette ingredients and shake vigorously until combined. Pour over salad and serve.
