Warm Cabbage Salad with Roquefort and Peppered Bacon

1. 1

   Preheat oven to 350F..

2. 2

   In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper.

3. 3

   Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings.

4. 4

   In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste.

5. 5

   Simmer mixture until thickened slightly and keep warm.

6. 6

   In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes.

7. 7

   Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner.

8. 8

   Return wilted cabbage in bowl to skillet.

9. 9

   Add vinegar and cook, stirring, 1 minute.

10. 10

    Stir in cream mixture and cook stirring until cabbage is crisp-tender.

11. 11

    Add Roquefort, stirring until melted.

12. 12

    Divide salad among 6 plates and sprinkle with bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.