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.