Cook the beef bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain, cool, and crumble.

Grill the ears of corn over medium-high heat for 10 minutes, turning occasionally. Cut kernels off the cob once cool.

Whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper in a small bowl to create the dressing.

In a large serving bowl, layer the chopped romaine lettuce, cherry tomatoes, grilled corn, crumbled beef bacon, avocado, red onion, and feta cheese.

Drizzle the dressing over the salad right before serving and toss gently to combine.