Peach BLT Salad with Fresh Thyme-Dijon Vinaigrette

For the bacon-lover!  For you vegetarians and vegans out there, I'm quite sure this would rock with some fakin' bacon.

2 hearts of romaine lettuce
2 large tomatoes, cut into chunks
4 large peaches, cut into chunks and tossed with
  juice of 1 lemon (keeps it from turning brown)
1 package bacon (I prefer nitrate-free), fried
  nice and crispy and crumbled

Olive oil (not extra-virgin)
White wine vinegar
Dijon mustard
Agave nectar
Fresh thyme leaves
Freshly-ground black pepper

optional:  one or two green onions, thinly sliced

Discard any not-so-great outer leaves of the romaine hearts, and rip or cut it up into bite-sized pieces (I use a plastic serrated knife that keeps the edges of the lettuce from turning brown when cut).  Spread on a big, pretty platter.  Top evenly with the tomato, then the peach.

Put the dressing ingredients in a jar and shake (the jar).  Start with about a quarter-cup of olive oil.  I am not providing amounts here for the other dressing ingredients because people are so individual in their tastes when it comes to dressings... some like it sweeter, more acidic, more or less mustard-y... let your taste be your guide.  The bacon is so salty that I do not add salt.

Right before serving, drizzle the dressing over the salad as evenly as you can, and top with the crumbled bacon.  Some thinly sliced green onion would be a nice addition on top too.  You can also garnish with a sprig or two of fresh thyme.