Bistro Salad

Adapted from Food and Wine

from Savoring Time in the Kitchen

DRESSING

Tip:  If you have bountiful tomatoes or see some less-than-perfect tomatoes at the Farmers' Market on sale, snap them up to roast and freeze to make this wonderful dressing all through fall and winter.

4 ounces cherry tomatoes

3/4 cup plus 1 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon fresh orange juice

Kosher salt

Pepper

SALAD

4 slices of thick-cut bacon (4 ounces ), cut into 1-inch dice or strips

2 ounces blue cheese, crumbled (1/3 cup)

1/4 cup crème fraîche

4 heads of Little Gem or baby romaine lettuce (1 pound), washed and leaves separated

Kosher salt

Pepper

Additional halved cherry tomatoes, if desired

Cook 4 slices of bacon using your preferred method, until crispy. Drain on paper toweling.

To make the dressing, place a small cast iron skillet in the oven and then preheat the oven to 450°.

Toss the tomatoes with 1 tablespoon of the olive oil and carefully place them in the heated cast iron skillet.  Roast for about 15 minutes, until the tomatoes have popped and are browned in spots. Transfer the tomatoes to a blender and add the remaining ingredients.  Puree until smooth.

To make the salad blend the blue cheese with the crème fraîche in a small bowl until smooth. Dollop the mixture onto salad plates and spread around (or you can dollop it right on top of the salad, as I did). In a large bowl, toss the lettuce with half of the dressing and season with salt and pepper. Arrange the lettuce on top of the blue cheese mixture. Garnish with bacon and chives, if using. Serve the remaining dressing on the side.

The dressing can be refrigerated for 3 days.