Recipe

Apple, Roquefort and Red Leaf Lettuce with Pumpernickel Croutons

Dress up a bag of red and green lettuce with this combination.

Details

Serves:

INGREDIENTS

Croutons

8 oz. thick-cut bacon, cut crosswise into 1/4-inch wide strips
3 slc. pumpernickel bread, crusts removed and cut into 1/4-inch dice

Dressing

1 tbsp. sherry vinegar
1/2 tsp. Dijon mustard
3 tbsp. extra virgin olive oil

Salad

1 Granny Smith apple
1 pkg. (6 ounces) prewashed salad mix with red and green leaf lettuce
1/4 c. California golden raisins
1/2 c. crumbled Roquefort cheese

PROCEDURE

Cook bacon in a heavy 12-inch skilllet 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.

For dressing, whisk vinegar and mustard together. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper. Set aside.

Halve apple lengthwise and core. Cut crosswise into 1/4-inch slices. Toss with salad mix, raisins, croutons, half of bacon and dressing. Divide among 6 salad plates. Top with crumbled Roquefort and remaining bacon.

Nutrition Information (per serving)

Calories 380(76% from fat); Total Fat 33g (sat 11g, mono 16g, poly 4g); Cholesterol 35mg; Protein 8g; Carbohydrates 16g; Fiber 2g; Iron 1mg; Sodium 590mg; Calcium 107mg