- 6 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces
- 1/2 teaspoon freshly ground black pepper plus additional for sprinkling on bacon
- 1/2 cup dry white wine
- 2 tablespoons minced shallot
- 3/4 cup heavy cream
- 1 1/2 teaspoons Dijon mustard
- 1 medium head red or green cabbage, sliced 1/4-inch thick (about 12 cups)
- 1 tablespoon white wine vinegar
- 3 ounces Roquefort, crumbled (about 3/4 cup)
- Preheat oven to 350°F..
- In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper. 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.
- 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. Simmer mixture until thickened slightly and keep warm.
- 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. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner. Return wilted cabbage in bowl to skillet. Add vinegar and cook, stirring, 1 minute. Stir in cream mixture and cook stirring until cabbage is crisp-tender. Add Roquefort, stirring until melted.
- Divide salad among 6 plates and sprinkle with bacon.