Apple, Roquefort, and Red Leaf Lettuce with Pumpernickel Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 20 min Start to finish: 20 min Ingredients:
1/2 lb thick-cut bacon slices (5), cut crosswise into 1/4-inch-wide strips |
3 slices pumpernickel bread, crusts removed, cut into 1/4-inch dice (1 cup) |
1 tablespoon sherry vinegar |
1/2 teaspoon dijon mustard |
3 tablespoons extra-virgin olive oil |
1 granny smith apple |
1 head red leaf lettuce, torn into bite-size pieces (6 cups) |
1/4 cup dried cranberries |
1/2 cup crumbled roquefort (2 oz) |
Directions:
1. Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add pumpernickel to fat in skillet and cook over moderate heat, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.
2. Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.
3. Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices.
4. Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing. Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon.
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