Provider Farm

From our fields, for your family

Red Cabbage Salad with Blue Cheese and Maple Glazed Walnuts

Course: 
Salads
Ingredients: 

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

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
Directions: 

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 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.

Credit: 
eatingwell.com
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