Ingredients
Vinaigrette
- ½ tablespoon crumbled blue cheese – optional
- 1 Tsp extra-virgin olive oil
- 1 Tsp red-wine vinegar
- 1/3 Tsp Dijon mustard
- Pinch salt
- Pinch freshly ground pepper
Salad
- 1 tablespoon extra-virgin olive oil
- 30g walnuts (toasted optionally)
- Pinch salt
- Pinch freshly ground pepper
- 1 tablespoons pure maple syrup
- 1/4 very thinly sliced red cabbage
- 2-4 spring onions, thinly sliced
- 50g crumbled blue cheese
Preparation
- To prepare vinaigrette: Combine 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.