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apple roquefort pumpernickel croutons
by Joan
salads
Ingredients
•1/2 lb thick cut bacon, 1/4" wide strips
•3 slices pumpernickel, 1/4 " dice, 1 cup
•1 Tablespoon sherry vinegar
•1/2 tsp Dijon
•3 Tablespoons olive oil
• salt and pepper
•1 Granny Smith, 1/4" slices
•6 cups red leaf lettuce
•1/4 cup dried cranberries
•1/2 cup Roquefort cheese
Steps
1.Cook bacon crisp, remove add pumpernickle and stir ttil crisp.drain on
peper towels, salt and pepper.
Toss lettuce with cranberries, apple, croutons, half of bacon and
dressing.. Divide among plates, dot with cheese and sprinkle with
remaining bacon.
