Recipe: Red Cabbage Salad with Blue Cheese, Walnuts, and Oranges

RED CABBAGE SALAD WITH BLUE CHEESE, WALNUTS, AND ORANGES

"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