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Creamy Roquefort and Warm Bacon Dressing

Servings: 8

  • Ingredients:
  • 2 Tbsp. rice wine or white wine vinegar
  • 2 tsp. sugar
  • 1 tsp. dry mustard
  • 8 oz. Roquefort, crumbled (about 2 cups), divided
  • 1 small clove garlic, crushed
  • 7 oz. Alouette® Créme Fraîche (about 1 cup)
  • 1/2 cup mayonnaise
  • 4 slices thick-cut bacon, sliced crosswise into 1/2" pieces
  • 4 large romaine lettuce hearts, halved lengthwise
Direction

  • In a medium bowl, stir together vinegar, sugar and mustard until dissolved. Add 1/2 cup Roquefort, mashing and blending into mixture until almost smooth.
  • Stir in garlic, crème fraîche and mayonnaise until well blended, then stir in remaining cup Roquefort.
  • In a medium skillet, cook bacon until crisp; remove and drain. Spoon dressing over romaine hearts, then top with bacon and remaining 1/2 cup Roquefort.
Recipe Notes:
For a thinner dressing, omit the mayonnaise. For an herbed dressing, add 2 Tbsp. finely chopped chives or 1 tsp. finely chopped tarragon. You can make the dressing ahead and refrigerate it for up to three days. Cook the bacon when ready to serve, or reheat in the microwave just before serving.
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Ratings:

dressingRF Rating: 2.0/5 (5 votes cast)


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