Cabbage Salad with Bacon and Bleu Cheese

A warm, wintery salad with savory flavors
that entice and win over even those people
who think that they don't like cabbage.
You can use any favorite blue cheese.

Ingredients:
6 tablespoons rendered bacon fat
2 slices bacon, cut into 2-inch pieces
1 garlic clove, chopped
3 tablespoons red wine vinegar
Salt and freshly ground black pepper
1 head Savoy cabbage, sliced
1/2 head radicchio, thinly sliced
7 ounces blue cheese, crumbled
croutons

Directions:
Heat a very large frying pan and
add the bacon and garlic to pan and
fry it gently for 1 minute.
Remove from the heat and
carefully add the wine vinegar.
Scrape the bottom of the pan
to loosen any caramelized juices.
Add the cabbage all at once.
Cook, stirring, for about 1-1/2 minutes,
or until the cabbage has wilted.

To serve, add the radicchio, bacon, cheese,
and croutons to the warm cabbage and toss
with the dressing of wine vinegar and juices.