Warm Cabbage Salad with Bacon and Blue Cheese

Ingredients

• 3 bacon slices
• 1 tablespoon peeled chopped shallot (about 1 small)
• 2 cups apple cider
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 ounces Roquefort or other blue cheese, crumbled (about 1/3 cup)
• 8 cups shredded cabbage
• 1/2 cup diced red bell pepper

Preparation

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.

Heat bacon drippings over medium-high heat. Add shallot, and sauté 1 minute. Remove from heat.

Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup (about 15 minutes). Remove from heat. Add shallot mixture, salt, and pepper. Place cider mixture and cheese in a blender or small food processor; process until smooth.

Combine cabbage and bell pepper in a large bowl; drizzle cider mixture over cabbage mixture, tossing well to coat. Top with crumbled bacon. Serve immediately.