
"Beautiful red cabbage (which is actually purple) will brighten any dish. This recipe is a version of a salad I used to make at the Roadhouse. It's important to use a great blue cheese with this salad to give it the proper kick. The sweetness of the orange segments and the salty cheese complement the crunchy, spicy cabbage perfectly. It's a great first course."
FOR THE DRESSING:
1/3 cup fresh orange juice
1/4 cup ages balsamic vinegar
Salt and pepper
1/4 cup olive oil
FOR THE SALAD:
4 cups finely shredded red cabbage
3 navel oranges, peeled with a knife and sectioned
3/4 cup walnuts, toasted in a 400 degree F oven for 5 to 8 minutes (watch like a hawk!)
1/2 cup crumbled good quality blue cheese (such as Great Hill Blue, Maytag, or Roquefort)
TO MAKE THE DRESSING:
Heat the orange juice until just hot in a small saucepan over medium heat. Add the vinegar. Remove from the heat and pour into a small mixing bowl. Season with salt and pepper to taste, add the olive oil, and whisk to emulsify.
TO MAKE THE SALAD:
Place the cabbage, orange sections, walnuts, and dressing in a medium serving bowl. Toss well and top with blue cheese.
Makes 4 servings
Source: Vineyard Harvest: A Year of Good Food on Martha's Vineyard by Tina Miller with Christie Matheson
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