Apple, Roquefort, and Red Leaf Lettuce with Pumpernickel Croutons

1. 1

   Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes.

2. 2

   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.

3. 3

   Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.

4. 4

   Whisk together vinegar and mustard.

5. 5

   Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.

6. 6

   Halve apple lengthwise and core.

7. 7

   Cut apple halves crosswise into 1/4-inch-thick slices.

8. 8

   Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing.

9. 9

   Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.