Ingredients

1. 1/2 lb. thick-cut bacon
2. 3 slices pumpernickel bread, diced
3. 1 tablespoon Sherry vinegar
4. 1/2 teaspoon Dijon mustard
5. 3 tablespoons extra-virgin olive oil
6. 1/4 cup dried cranberries, diced
7. 1 Granny Smith apple, thinly sliced
8. 1 head red leaf lettuce, torn into bite-size pieces (6 cups)
9. 1/2 cup crumbled Roquefort (approx. 2 oz.)

Cook bacon in a heavy skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool and then break into pieces. Add the diced pumpernickel to the fat in the skillet and cook over medium heat until crisp, about 4 minutes, stirring often. Transfer to paper towels to drain.

In a small bowl, whisk together the vinegar and mustard; whisking constantly, stream in the olive oil to emulsify. Fold in the dried cranberries. Toss lettuce with apples, bacon and croutons and drizzle with dressing. Dot each serving with Roquefort and serve immediately. Serves 6.