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 3/4-inch pieces
 * freshly ground black pepper
 * 1/4 cup dry white wine
 * 1 small shallot, finely minced
 * 1/4 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
 * 1/2 cup crumbled Roquefort

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