A Slaw of Red Cabbage, Blue Cheese, and Walnuts

Preparation

1. Step 1

   Shred the cabbage and fennel. Cut the apple into quarters, discarding the core, then slice finely. Toss the apple slices immediately in a little lemon juice to stop them from discoloring. Shred the carrot into matchsticks (or grate it very coarsely). Slice the cheese thinly. Toast the walnuts in a nonstick pan until they smell warm and nutty. Thinly slice the celery.

   Step 2

   Make the dressing by mixing the vinegar and mustard with a little salt and black pepper. Beat in the peanut and walnut oils, then taste and add a little sugar if necessary.

   Step 3

   Toss the salad ingredients together gently, so you don’t break up the cheese too much. Divide among plates and drizzle over the dressing.