Cabbage Salad with Apples & Walnuts
⅓ cup olive oil
⅓ cup cider vinegar
3 tablespoons maple syrup or honey
2 pinches kosher salt
Fresh ground black pepper
1/2 cup walnuts
1 head Red Dog Farm savoy cabbage
Pecorino romano or Parmesan cheese
For the dressing, whisk together the olive oil, cider vinegar, honey, kosher salt, and fresh ground black pepper.
If desired, toast the walnuts by placing them in a dry skillet over low heat for several minutes, stirring frequently, until slightly browned and fragrant. Immediately remove from the heat into a bowl.
Thinly slice the cabbage. Core apples and chop them. (If not eating immediately, sprinkle the apples with a bit of lemon juice to prevent browning.) Using a vegetable peeler, shave the cheese, enough for around 1/2 cup.
To serve, place cabbage on a serving plate, then top with apples, walnuts, cheese, and dressing.