Name: Butter Lettuce Salad with Bacon, Dried Cherries, and Roquefort Vinaigrette
Yield: Makes 6 Servings
Ingredients: 8 slices bacon, diced (about 3/4 cup); 3 tablespoons mayonnaise; 2 tablespoons white wine vinegar; 1/2 cup vegetable oil; 1 cup crumbled Roquefort cheese (about 4 ounces); 2 large heads of butter lettuce, outer leaves removed (reserve for another use), remaining leaves torn into large pieces; 1/2 cup dried cherries (preferably tart; about 3 ounces)

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