Winter Wedge Salad With Roquefort Blue Cheese

Ingredients

1 pint grape tomatoes, halved
1 tablespoon olive oil
Salt and pepper
4 slices bacon
2 shallots, thinly sliced
1 head iceberg lettuce
1 ounce Ile de France Roquefort blue cheese, crumbled or chopped
Balsamic vinegar (or balsamic vinaigrette)

Preparation

Preheat oven to 350 degrees. On a rimmed baking sheet, toss grape tomatoes with oil and season with salt and pepper. Bake for 15 minutes.

Meanwhile, cook bacon in a medium skillet over medium-high heat until crisp. Transfer bacon to a paper towel-lined plate. When cool enough to handle, crumble bacon.

Reduce heat to medium, and add shallots to pan. Cook, stirring occasionally, until softened and browned. Transfer to plate with bacon.

Remove core from lettuce, and cut into quarters. Cut each quarter into 1/2-inch-thick slices. Distribute the slices among four plates.

Dividing them evenly among the four plates, pile the tomatoes on top of the lettuce slices and sprinkle bacon, shallots, and Roquefort on top.

Drizzle each salad with a little balsamic vinegar, and serve.