Warm Cabbage Salad with Bacon and Roquefort
| Yield: | 1 Servings |
| Categories: |
| 4 | oz | Thick-sliced bacon, cut crosswise into 3/4-inch pieces |
| Freshly ground black pepper | ||
| 1/4 | c | Dry white wine |
| 1 | sm | Shallot, finely minced |
| 1/4 | c | Plus |
| 2 | tb | Heavy cream |
| 1 | ts | Dijon-style mustard |
| Salt | ||
| 3 | c | Finely sliced green cabbage |
| 3 | c | Finely sliced red cabbage |
| 1 | tb | White wine vinegar |
| 1/2 | c | Crumbled Roquefort |
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