Napa Cabbage with Bacon and Blue
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
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
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.