Warm Cabbage Salad With Bacon And Blue Cheese - cooking recipe

Ingredients

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

Preparation

Cook bacon in a Dutch oven over medium-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 saute 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).
Add shallot mixture, salt and pepper.
Place cider vinegar 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.