Red Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts:

Red Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts:

Vinaigrette:

1 tablespoon crumbled blue cheese

¼ cup extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

¼ teaspoon salt

¼ teaspoon freshly ground pepper

Salad:

1 tablespoon extra virgin olive oil

1 tablespoon butter

1 cup walnuts

¼ teaspoon salt

¼ 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

Directions:

1.        To prepare vinaigrette:  combine 1 tablespoon blue cheese, ¼ cup oil, vinegar, mustard, salt, and pepper in a mini food processor or blender.  Process until creamy.  (I have never done this, just whisked really hard)

2.       To prepare salad:  Place a piece of parchment paper 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, 3-5 minutes.  Transfer to the paper, spooning any remaining syrup over them.  Separate the nuts while they are still warm.  Let stand and cool about 5 minutes. 

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

SSource:  Eating Well, March/April 2014, pg. 65-66.