For the salad, chop the romaine lettuce and place in a large serving bowl. Dice the red bell pepper and add to the lettuce in the bowl. Cut the grapes in half and place on the top of the salad. While you are preparing the salad ingredients, cook the bacon on medium-high heat until it is golden brown and crispy. Drain the bacon on a paper towel until cooled. Once the bacon is cooled, crumble the bacon into bite sized pieces and place on the top of the salad. Sprinkle on the top crumbled blue cheese or feta cheese. Add candied nuts (optional) as well to the salad. For the dressing, put all of the ingredients (minus the poppyseeds) in a blender or in a bowl. Whisk or pulse until the oil begins to emulsify and becomes incorporated into the dressing. Add the poppyseeds and serve dressing over the salad when ready to serve.