Warm Cabbage Salad with Bacon and Roquefort

Cook the bacon pieces in a large skillet over medium heat until crisp and the fat is rendered, about 8-10 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.

Add the minced shallot to the warm bacon fat and cook gently for 1-2 minutes until softened and fragrant, stirring frequently.

Deglaze the skillet by pouring in the dry white wine and scraping up any browned bits from the bottom with a wooden spoon, then let it reduce slightly for about 1 minute.

Stir in the Dijon-style mustard, salt, and freshly ground black pepper to combine thoroughly with the warm liquid.

Pour in the heavy cream and white wine vinegar, stirring to create a smooth, emulsified dressing. Remove from heat.

Place the sliced green cabbage and red cabbage in a large bowl and pour the warm dressing over them immediately, tossing gently but thoroughly until all the cabbage is coated.

Add the cooked bacon back to the salad and toss again to distribute evenly.

Divide the warm cabbage salad among serving bowls and top each portion with crumbled Roquefort cheese. Serve immediately while the salad is still warm.