Warm Red Cabbage Salad
with Roasted Chicken and Gore-Dawn-Zola Cheese
A terrific sautéed salad of red cabbage, roasted chicken, fennel, radicchio, onion, walnuts, carrot and pear slices served topped with crumbled gorgonzola.
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)
- 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.