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Napa Cabbage with Bacon and Blue Cheese

2 tbsp. Dijon mustard
2 tbsp. white wine vinegar
2 tbsp. vegetable oil
5 thick apple-wood bacon slices, chopped
1 head Napa cabbage, shredded
1 8oz. head radicchio, thinly sliced
1 Granny Smith apple, peeled and grated
1 cup Maytag Blue Cheese
Thinly sliced fresh sage leaves

Whisk Dijon mustard and vinegar in small bowl for dressing.  Heat vegetable
oil in a heavy, large pot.  Add bacon and cook until crisp.  Add Napa cabbage
and radicchio to bacon and drippings, stir until wilted, about one minute. 
Transfer cabbage mixture to large bowl.  Add mustard dressing, apple and
cheese to bowl and toss.  Sprinkle with thinly sliced sage and serve.

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