1-pound turkey tenderloin, cut into long stripsSalt and ground black pepper4 scallions4 tomatillos, husks removed, halved8 strips bacon4 eggs¼ cup red wine vinegar1 tablespoon chopped fresh thyme1 teaspoon sugar2 tablespoons olive oil2 romaine lettuce hearts, halved lengthwise2 avocados, peeled, pitted and sliced¼ cup crumbled Gorgonzola cheese1 tomato, slicedHeat the grill to medium-high and season the turkey strips with salt and pepper.Using an oil-soaked paper towel held by tongs to oil the grates. Add the turkey and cook for 4 to 5 minutes per side. Set aside to cool.Set the scallions and tomatillos on the grill. Char for 3 minutes per side. Set aside to cool.Heat a skillet on the grill, add the bacon and cook until crisp. Transfer bacon to paper towels.Cook eggs in skillet, keeping them from touching,In a blender, combine the charred scallions, tomatillos, red wine vinegar, thyme, sugar and olive oil. Blend until smooth. Season with salt and pepper.Place on half a romaine heart the turkey tenders, avocado slices, bacon, eggs, Gorgonzola and tomato slices. Drizzle vinaigrette.