makes 6 servings
8 slices bacon, diced (about 3/4 cup)
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
1/2 cup vegetable oil
1 cup crumbled Roquefort cheese (about 4 ounces)
2 large heads of butter lettuce, outer leaves removed (reserve for another use), remaining leaves torn into large pieces
1/2 cup dried cherries (preferably tart; about 3 ounces)
Sauté bacon in heavy medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper-towel-lined plate to drain. Whisk mayonnaise and vinegar in medium bowl. Gradually whisk in oil, then cheese. Season vinaigrette with salt and pepper.
Toss torn lettuce leaves, half of cherries and half of bacon with enough dressing to coat. Divide salad among 6 plates. Top with remaining cherries and bacon and serve.
courtesy of: Bon Appétit, December 2001