Paleo’s Choice: Apple, Roquefort, and Red Leaf Lettuce Salad with Pumpernickel Croutons

snooth.com

1/2 lb 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 cup)

1 tablespoon Sherry vinegar

1/2 teaspoon Dijon mustard

3 tablespoons extra-virgin olive oil

1 apple

1 head red leaf lettuce, torn into bite-size pieces (6 cups)

1/4 cup dried cranberries

1/2 cup crumbled Roquefort (2 oz)

Cook bacon in a heavy skillet over moderate heat, stirring, until crisp, about 5 min. 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 min. Transfer with a slotted spoon to paper towels to drain and season with salt & pepper. Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt & pepper. Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices. Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing. Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon. Adapted from Gourmet, Nov. 2001.