RED CABBAGE with WALNUTS and BLUE CHEESE

This salad variation takes advantage of our Walnut Vinaigrette and the great blue cheese from the Rogue Valley Creamery.

3/4 pound red cabbage, thinly sliced
1-2 tablespoons blue cheese, crumbled
3 tablespoons toasted walnuts, coarsely chopped
6 tablespoons Walnut Vinaigrette {recipe follows}

Toss all the ingredients, mixing well.
Serve on an antipasto plate or as a topping for fresh greens.
Serves 4-6.

WALNUT VINAIGRETTE

1/4 cup vegetable oil
2 tablespoons walnut oil
3 tablespoons white wine vinegar
3 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Combine the oils, vinegar, garlic, salt, and pepper. Mix well.