Butter Lettuce Salad With Bacon, Dried Cherries, Roquefort Vinaigrette

By á-174942

Ingredients

• 8 slices bacon diced
• 3 tablespoons mayonnaise
• 2 tablespoons white wine vinegar
• 1/2 cup vegetable oil
• 1 cup crumbled Roquefort cheese - (abt 4 oz)
• Salt to taste
• Freshly-ground black pepper to taste
• 2 large butter lettuce heads outer leaves removed, remaining leaves torn large pieces
• 1/2 cup dried cherries - (abt 3 oz) (preferably tart cherries)

Details

Servings 6

Preparation

Step 1

Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain.

Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.

Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.

This recipe yields 6 servings.