Apple, Roquefort, and Red Leaf Lettuce with Pumpernickel Croutons Recipe

Apple, Roquefort, and Red Leaf Lettuce with Pumpernickel Croutons Recipe

  • 1/2 pound thick-cut bacon slices, cut crosswise into 1/4-inch-wide strips
  • 3 slices pumpernickel bread, crusts removed, cut into 1/4-inch dice
  • 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
  • 1/4 cup dried cranberries
  • 1/2 cup crumbled Roquefort
  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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