Saturday, April 26, 2008

Warm Cabbage Salad**

foodblog 013

4 Tbsp Dijon mustard
2 Tbsp white wine vinegar

2 Tbsp EVOO
3 Tbsp honey

2 slices bacon
8 ounces white mushrooms, sliced

6 cups finely shredded Napa cabbage, about 1 medium head

3 ounces bleu cheese crumbles

In a small bowl, stir together the mustard, EVOO, vinegar and honey until smooth. Set dressing aside.

Cook bacon; remove from pan, crumble and set aside. Add mushrooms to the skillet and cook until quite soft; 5-6 minutes. Add bacon and dressing to pan, heat through. Place cabbage in a large bowl with cheese on top. Pour mushrooom-bacon dressing on the cabbage and mix well.

Season with salt and lots of fresh ground pepper.

Recipe adopted from SAM Zien the cooking guy

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