Ingredients
1 small head napa cabbage (about 4 cups when shredded)
6-8 baby bellas or brown mushrooms, chunked
2-4 oz crumbled blue cheese
1-2 tbsp pork fat (could subs. butter)
1/2 apple, julienned
Dressing:
6 tbsp red wine vinegar
1 tbsp honey
1 tbsp whole grain mustard
6 tbsp olive oil
Preparation
Thinly slice napa cabbage, green sections only. Place in large bowl.
Melt pork fat/butter in pan, add mushrooms and saute. Add vinaigrette to pan and heat through. Salt and pepper to taste.
Pour mushrooms over cabbage, add blue cheese and apples. Toss til combined.
