4 ounces cherry tomatoes
3/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
1 tablespoon fresh orange juice
4 slices of pastrami (4 ounces ), cut into 1-inch dice or strips or imitation bacon
6 cups romaine lettuce leaves
½ cup cherry tomatoes
¼ cup sliced red onion
For the dressing: Preheat the oven to 450°. In a small ovenproof skillet or baking dish, toss the tomatoes with 1 tablespoon of the oil. Roast for 30 minutes, until the tomatoes have popped and are browned in spots. Transfer to a blender. Add the remaining ingredients; puree until smooth.
For the salad: In a small skillet, cook the pastrami or imitation bacon over moderate heat until browned, 5 to 7 minutes. Transfer to paper towels to drain.
Place lettuce, pastrami, cherry tomatoes and onion in a salad bowl. Toss with dressing and serve immediately.
MAKE AHEAD The dressing can be refrigerated for 3 days.