2/3 cup sour cream
1 tablespoon apple cider
2 ounces Camembert-style cheese, rind removed and chopped
dash of cider vinegar
4 streaky rashers of bacon
3 tablespoons olive oil
1 Granny Smith apple, cored and chopped
Salt and freshly ground pepper to taste
2 small heads of Bibb or Boston lettuce, torn into pieces
1 tablespoon fresh lemon juice
To make the dressing: In a small saucepan over medium-low heat, whisk together the sour cream, cider, cheese, and vinegar. Cook for 3 to 5 minutes, or until the cheese has melted and the mixture is smooth and creamy. Set aside.
In a large skillet, cook the bacon over medium heat for 5 to 7 minutes, or until crisp. With a slotted spoon, remove the bacon from the skillet and transfer to paper towels to drain. When cool, finely chop the bacon. Return the skillet to medium heat, add 1 tablespoon of the olive oil, and the apples. Sauté the apples for 3 to 5 minutes, or until slightly tender. Season with salt and pepper.
To compose the salads: Divide the lettuce among 4 salad plates. Drizzle with the remaining 2 tablespoons of olive oil and the lemon juice. Top the lettuce with the warm apples and bacon, and spoon the dressing over all.
bacon recipe courtesy of: Margaret M. Johnson, for Irish Abroad: Irish Social Networking, Digiserve Ltd., Unit 56, Guinness Enterprise Centre, Taylor's Lane, Dublin 8 Ireland