Becky Luigart-Stayner
Yield
6 servings (serving size: 1 cup)

"Bacon drippings add flavor to the sautéed vegetables, and the bacon crumbles are the finishing touch on top of the salad. A simple reduction of the cider concentrates the apple essence in the dressing. It's a technique you can use to intensify the flavor of all manner of sauces and dressings." -Kathryn Conrad

Serve this exotic salad as a side or for lunch. Keep an eye on how much blue cheese and bacon you consume because they're high in saturated fat.

Recipe Is:

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

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