Cabbage, Blue Cheese Walnut Slaw
a quarter of a red cabbage
half a fennel bulb (optional)
walnuts, a handful
celeriac (1 good chunk)
for the dressing (enough for 4 servings):
mild red wine vinegar - 2T
smooth dijon mustard - 2 t
peanut oil - 3 T
walnut oil - 2 T
a pinch of sugar or honey
1Shred the cabbage and fennel. Cut the apple into quarters, discarding the core, then slice finely. Toss the apple slices immediately in a little lemon juice to stop them from discoloring. Shred the carrots into matchsticks (or grate coarsely). Slice the cheese thinly. Toast the walnuts in a nonstick pan until they smell warm and nutty. Thinly slice or grate the celeriac.
2 Make the dressing by mixing the vinegar and mustard with a little salt and black pepper. Beat in the peanut and walnut oils, then taste and add a little sweetness if necessary.
3 Toss the salad ingredients together gently so you don't break up the cheese too much. Drizzle the dressing on each individual plate.