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Red Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts

by | Oct 26, 2015 | CSA Member Updates, Recipes

This hearty salad is excellent served as an accompaniment to roast pork or chicken.

 Servings: 8
Prep time: 35 minutes

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
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:
1.  Combine 1 tablespoon blue cheese, 1/4 cup oil, vinegar, mustard, salt and pepper in a mini food processor or blender.
2. Process until creamy.
To prepare salad:
1. Place a piece of parchment or wax paper on the counter near your stove. Heat 1 tablespoon oil and butter in a medium skillet over medium heat.
2. 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.
3. 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.
4. Place cabbage and scallions in a large bowl. Toss with the vinaigrette. Serve topped with blue cheese and the walnuts.

Make ahead tip: Store glazed walnuts (Step 2) airtight for up to one day.


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