Salad with Roquefort, Avocado, Tomatoes, and Bacon

Name: Salad with Roquefort, Avocado, Tomatoes, and Bacon
Yield: Serves 6 as First Course
Ingredients: 5 slices, bacon (about 5 ounces), cut crosswise into 1/2-inch strips; 3 tablespoons, red wine vinegar; 3 tablespoons, extra-virgin olive oil; 1/2 pint, cherry tomatoes, each tomato halved; 1 , Hass avocado (ripe), cut into 1/4-inch dice; 1 large bunch, arugula washed, dried, and trimmed of stems, and torn into bite-size pieces (about 6 cups); 1 medium head, butterhead lettuce washed, dried, and torn into bite-size pieces (about 6 cups); 3 , medium scallions, green parts only, sliced thin; 6 ounces, Roquefort cheese, crumbled (about 1 1/2 cups)

Side Dishes
Pork
Cheese
Vegetables
Salads

Appears in Cook's Illustrated November/December 2004

Blue cheese makes an interesting dinner guest, inviting a wide range of other ingredients--sweet, tart, bitter, and crunchy--to the table.

SERVES 6 as First Course

TIME 30 minutes

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