Warm Cabbage Salad with Bacon and Roquefort

Description
This is a quick and easy to prepare salad.

Ingredients

 * 4 oz thick-sliced bacon, cut crosswise into ¾-inch pieces
 * freshly ground black pepper
 * ¼ cup dry white wine
 * 1 small shallot, finely minced
 * ¼ cup plus 2 tablespoons heavy cream
 * 1 teaspoon Dijon-style mustard
 * salt
 * 3 cups green cabbage, finely sliced
 * 3 cups red cabbage, finely sliced
 * 1 tablespoons white wine vinegar
 * ½ cup crumbled Roquefort

Directions

 * 1) In a skillet, cook bacon over moderate heat. Season with ground pepper. Cook until crisp.
 * 2) Drain and remove excess oil by placing cooked bacon on absorbent paper.
 * 3) In a saucepan, put wine and shallots. Simmer until reduced to a thick syrup.
 * 4) Whisk in cream, mustard, salt and pepper. Continue to simmer until thickened.
 * 5) Cook green cabbage for 2 minutes over moderately high heat in the skillet where bacon was cooked.
 * 6) Place green cabbage in a bowl.
 * 7) Cook red cabbage in the same skillet for 2 minutes.
 * 8) Add in green cabbage and vinegar. Stir and cook for 1 minute.
 * 9) Stir in cream mixture and cook until cabbage is crisp-tender.
 * 10) Serve topped with bacon and crumbled Roquefort.