Apple Roquefort And Red Leaf Lettuce With Pumpernickel Croutons Food
APPLE, ROQUEFORT, AND RED LEAF LETTUCE WITH PUMPERNICKEL CROUTONS
Steps:
- 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.
- Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.
- Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices.
- 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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Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices. 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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