Warm Cabbage Salad with Bacon and Roquefort

Description

This is a quick and easy to prepare salad.

Warm Cabbage Salad with Bacon and Roquefort

Ingredients

• 4 oz thick-sliced bacon, cut crosswise into ¾-inch pieces
• freshly ground black pepper
• ¼ cup dry white wine
• 1 small shallot, finely minced
• ¼ cup plus 2 tablespoons heavy cream
• 1 teaspoon Dijon-style mustard
• salt
• 3 cups green cabbage, finely sliced
• 3 cups red cabbage, finely sliced
• 1 tablespoons white wine vinegar
• ½ cup crumbled Roquefort

Procedures

1. In a skillet, cook bacon over moderate heat. Season with ground pepper. Cook until crisp.
2. Drain and remove excess oil by placing cooked bacon on absorbent paper.
3. In a saucepan, put wine and shallots. Simmer until reduced to a thick syrup.
4. Whisk in cream, mustard, salt and pepper. Continue to simmer until thickened.
5. Cook green cabbage for 2 minutes over moderately high heat in the skillet where bacon was cooked.
6. Place green cabbage in a bowl.
7. Cook red cabbage in the same skillet for 2 minutes.
8. Add in green cabbage and vinegar. Stir and cook for 1 minute.
9. Stir in cream mixture and cook until cabbage is crisp-tender.
10. Serve topped with bacon and crumbled Roquefort.