Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts

Ingredients

• 1 tablespoon crumbled blue cheese
• 1/4 cup extra-virgin olive oil
• 3 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon butter
• 1 cup walnuts
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons pure maple syrup
• 8 cups very thinly sliced red cabbage
• 2 scallions, thinly sliced
• 1/3 cup crumbled blue cheese

Instructions

1. To prepare vinaigrette: Combine 1 tablespoon blue cheese, 1/4 cup oil, vinegar, mustard, salt and pepper in a mini food processor or blender; process until creamy.
2. To prepare salad: Place a piece of parchment or wax paper near your stove. Heat 1 tablespoon oil and butter in a medium skillet over medium heat. Add walnuts and cook, stirring, for 2 minutes. Add salt and pepper and drizzle in maple syrup. Cook, stirring, until the nuts are well coated and have begun to caramelize, 3 to 5 minutes. Transfer to the paper, spooning any remaining syrup over them. Separate the nuts while they're still warm. Let stand until cool, about 5 minutes.
3. Place cabbage and scallions in a large bowl. Toss with the vinaigrette. Serve topped with blue cheese and the walnuts.