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Serve this salad recipe — combining red cabbage, blue cheese and glazed walnuts — as an accompaniment to roast pork or chicken. To slice the cabbage quickly, cut the head into wedges and slice in your food processor. A mandoline is also a great tool for the job.

Red Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts

For the vinaigrette

1 tablespoon crumbled blue cheese

1/4 cup extra-virgin olive oil

3 tablespoons red-wine vinegar

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

For the salad

1 tablespoon extra-virgin olive oil

1 teaspoon butter

1 cup walnuts

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3 tablespoons pure maple syrup

8 cups very thinly sliced red cabbage

2 scallions thinly sliced

1/3 cup crumbled blue cheese

To prepare vinaigrette, combine 1 tablespoon blue cheese, 1/4 cup oil, vinegar, mustard, salt and pepper in a mini food processor or blender; process until creamy.

To prepare the salad, place a piece of parchment or wax paper near your stove. Heat 1 tablespoon oil and butter in a medium skillet over medium heat. Add walnuts and cook, stirring, for 2 minutes. Add salt and pepper and drizzle in maple syrup. Cook, stirring, until the nuts are well coated and have begun to caramelize, 3 to 5 minutes. Transfer to the paper, spooning any remaining syrup over them. Separate the nuts while they’re still warm. Let stand until cool, about 5 minutes.

Place cabbage and scallions in a large bowl. Toss with the vinaigrette. Serve topped with blue cheese and the walnuts.

Per serving: 232 calories; 19 g fat (4 g saturated fat; 73 percent calories from fat); 12 g carbohydrates; 5 g sugar; 6 mg cholesterol; 284 mg sodium; 4 g protein; 2 g fiber.

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