Preheat BBQ to medium to high heat
Cut romaine lettuce in half and trim any loose leaves
Cook bacon about 6 minutes on each side, and the full cluster of cherry tomatoes, still attached to the vine.
Mix all the remaining ingredients in a small bowl for the dressing.
Working in batches, if necessary, place romaine halves cut-side down on the grill, and cook without turning until charred and slightly wilted, about 4 minutes.
Transfer lettuce cut-side up to a server platter, and season with salt and pepper; drizzle with dressing, top with bacon and tomatoes.