A terrific sautéed salad of red
cabbage, roasted chicken, fennel, radicchio, onion, walnuts,
carrot and pear slices served topped with crumbled gorgonzola.
Warm Red Cabbage
Salad with Roasted Chicken and Gore-Dawn-Zola Cheese
- 2 large cloves garlic
- 1/4 cup balsamic vinegar
- 1 tablespoon dijon mustard
- 1 cup olive oil
- 3 cups thinly sliced red cabbage
- 2 1/2 cups shredded cooked chicken
- 1 small fennel bulb, thinly sliced
- 1 head radicchio, thinly sliced
- 1 small red onion thinly sliced
- 1 cup coarsely chopped, toasted walnuts
- 1 small carrot, peeled, cut into matchstick-size
pieces
- 1 pear, peeled, cored and cut into 16
pieces
- 1 cup (about 4 ounces) crumbled Green
Mountain Blue Cheeses Gore-Dawn-Zola (i.e. Gorgonzola)
- Finely chop garlic in processor. Add 1/4
cup balsamic vinegar and 1 tablespoon dijon mustard and blend
until smooth. With machine running, gradually add olive oil and
process until well blended. Season dressing to taste with salt
and pepper; set aside.
- Combine cabbage, chicken, fennel, radicchio,
onion, walnuts, carrot and pear slices in a large bowl. Pour
enough dressing over salad to coat. Toss well.
- Working in batches, sauté salad
mixture in large skillet over medium heat until salad is warm
and cabbage slightly wilted, about 5 minutes.
- Divide salad among four plates. Sprinkle
1/4 cup cheese over each salad and serve.
Makes 4 servings.
Recipe provided courtesy of Vermont Cheese Council.
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