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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 Cheese’s Gore-Dawn-Zola (i.e. Gorgonzola)

1. 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.
2. Combine cabbage, chicken, fennel, radicchio, onion, walnuts, carrot and pear slices in a large bowl. Pour enough dressing over salad to coat. Toss well.
3. Working in batches, sauté salad mixture in large skillet over medium heat until salad is warm and cabbage slightly wilted, about 5 minutes.
4. 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.