1 large, gorgeous head of Napa (Chinese) cabbage
1 large carrot
1 C walnuts
1/3 lb blue cheese (preferably a good creamy one like St. Agur but the store crumbled stuff will do)
4 T cider vinegar
1/2 C olive oil
1/4 C heavy whipping cream
1/2 lemon’s juice
salt & generous pepper
In a medium bowl combine the vinegar, lemon juice, some salt, and generous cracked pepper. Whisk in the olive oil, then the heavy whipping cream. Whisk in 2/3s of the blue cheese, allowing some chunks to remain, but some to incorporate with the dressing.
Toast the walnuts on medium heat until fragrant and warm. Crush them with a mortar & pestle (or do like I did, throw them in a high sided pan and hit them with the rolling pin!).
Remove the outer layers from the cabbage, cut it in half, and wash submerged in water. Shake dry, and cut thinly the cabbage, leaving the core at the bottom.
Slice thinly both apples, and grate the carrot. Combine the cabbage, walnuts, carrot, and apples, layering in a large bowl with the dressing to make for easier mixing. Let it sit a few minutes, and taste for seasoning. Serve it up!
Would be most excellent with BBQ chicken or other items, but was nice this winter evening, too.