Apple, Roquefort, and Red Leaf Lettuce with Pumpernickel Croutons

Preparation

1. Step 1

   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.

   Step 2

   Whisk together vinegar and mustard. Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.

   Step 3

   Halve apple lengthwise and core. Cut apple halves crosswise into 1/4-inch-thick slices.

   Step 4

   Toss lettuce with cranberries, apple, croutons, half of bacon, and dressing. Divide salad among plates, then dot with Roquefort and sprinkle with remaining bacon.