Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 Walnuts; shelled and broken
-into quarters or eighths
Walnut oil
Salt freshly ground pepper
1 sm Red cabbage (about 1 lb+)
1 Crisp apple
2 tb Balsamic vinegar
3 tb Light or virgin olive oil
1 sm Red onion; quartered and
- thinly sliced crosswise
4 oz Soft goat cheese; crumbled
-=OR=- Feta Cheese, crumbled
2 tb Finely chopped parsley

TOSS SHELLED WALNUTS in a little walnut oil to coat lightly, season
with salt and pepper and spread on baking sheet. Toast at 350F about
7 minutes until they begin to have a good, toasty smell. Cut cabbage
into quarters or sixths, so that pieces are no more than about 2
1/2-inches across. Remove cores and slice pieces very thinly. Set
aside. Cut apple into sixths, remove cores, then thinly slice pieces
crosswise. Combine vinegar and olive oil in wide saute pan over
medium-high flame. When hot, add onion and saute 30 seconds. Add
cabbage and stir with tongs about 2 minutes or until just wilted.
Leaves will begin to soften and color will change from bright
purple-red to pink. Season to taste with salt, plenty of pepper and
more vinegar, if necessary, to sharpen flavors. Add most of cheese
and parsley, all the apples and walnuts. Toss briefly to combine,
garnish with remaining cheese and parsley and serve.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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