Warm Cabbage Salad with Roquefort and Peppered Bacon

• 6 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces
• 1/2 teaspoon freshly ground black pepper plus additional for sprinkling on bacon
• 1/2 cup dry white wine
• 2 tablespoons minced shallot
• 3/4 cup heavy cream
• 1 1/2 teaspoons Dijon mustard
• 1 medium head red or green cabbage, sliced 1/4-inch thick (about 12 cups)
• 1 tablespoon white wine vinegar
• 3 ounces Roquefort, crumbled (about 3/4 cup)

1. Preheat oven to 350F..
2. In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper.
3. Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings.
4. In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste.
5. Simmer mixture until thickened slightly and keep warm.
6. In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes.
7. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner.
8. Return wilted cabbage in bowl to skillet.
9. Add vinegar and cook, stirring, 1 minute.
10. Stir in cream mixture and cook stirring until cabbage is crisp-tender.
11. Add Roquefort, stirring until melted.
12. Divide salad among 6 plates and sprinkle with bacon.

bacon, freshly ground black pepper, white wine, shallot, heavy cream, mustard, head red, white wine vinegar

Taken from www.epicurious.com/recipes/food/views/warm-cabbage-salad-with-roquefort-and-peppered-bacon-14326 (may not work)