Serves 6.

INGREDIENTS

  • 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)

    DIRECTIONS

    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.