Active time: 20 min Start to finish: 20 min

　　

Ingredients

Makes 6 servings

　　1/2 lb thick-cut bacon slices (5), 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 Granny Smith 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)

　　

Step 1

Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. 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 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.

　　

Step 2

Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.

　　

Step 3

Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices.

　　

Step 4

Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing. Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon.