• 1/4 cup hazelnuts
• 1/2 teaspoon butter
• Napa cabbage or Chinese cabbage, shredded
• 1/2 small onion, diced
• 2-3 tablespoons crumbled Stilton or Roquefort cheese
• 1-2 fresh apples, cored and diced
• 1/4 cup black currant vinegar, or other fruit vinegar
• 1/2 cup hazelnut oil or olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground white pepper

Put the hazelnuts and the butter in a glass measuring cup and microwave on high for 1 minute. Stir well. Microwave another 1 minute, or until they are just beginning to brown and get toasty. Cool and chop. Spread or cut the cabbage coarsely and place in a beautiful bowl. Slice the apples with a corer-wedger, then cut each wedge into four pieces and add to the cabbage, along with the chopped onion, crumbled cheese, and toasted nuts. In a small measuring cup, whisk together the vinegar and olive oil, and season with the salt and pepper. Drizzle and toss, eat and enjoy.


Vegetable Dishes