apple-roquefort-and-red-leaf-lettuce-with-pumpernickel-croutons-105714.json

{
    "directions": [
        "Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain, then add pumpernickel to fat in skillet and cook over moderate heat, stirring, until crisp, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.",
        "Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.",
        "Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices.",
        "Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing. Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon."
    ],
    "ingredients": [
        "1/2 lb thick-cut bacon slices (5), cut crosswise into 1/4-inch-wide strips",
        "3 slices pumpernickel bread, crusts removed, cut into 1/4-inch dice (1 cup)",
        "1 tablespoon Sherry vinegar",
        "1/2 teaspoon Dijon mustard",
        "3 tablespoons extra-virgin olive oil",
        "1 Granny Smith apple",
        "1 head red leaf lettuce, torn into bite-size pieces (6 cups)",
        "1/4 cup dried cranberries",
        "1/2 cup crumbled Roquefort (2 oz)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Cheese",
        "Fruit",
        "Leafy Green",
        "Pork",
        "Fry",
        "Thanksgiving",
        "Cranberry",
        "Apple",
        "Fall",
        "Gourmet"
    ],
    "title": "Apple, Roquefort, and Red Leaf Lettuce with Pumpernickel Croutons",
    "url": "http://www.epicurious.com/recipes/food/views/apple-roquefort-and-red-leaf-lettuce-with-pumpernickel-croutons-105714"
}