Ingredients
2 Tblsp Dijon mustard
2 Tblsp white wine vinegar
2 Tblsp vegetable oil
5 thick slices of bacon, chopped
1 1 1/2 pound head of napa cabbage, halved and sliced thinly
1 8 oz head of radicchio, halved and sliced thinly
1 large Granny smith apple, peeled and coarsely chopped
1 cup crumbled Maytage blue cheese
Thinly sliced fresh sage leaves
Preparation
Whisk Dijon mustard and vinegar in small bowl. Heat vegetable oil in heavy large pot. Add bacon and cook until crips. Add napa cabbage and radicchio to bacon and drippings; stir until wilted, about 1 minute. Transfer cabbage mixture to large bowl. Add mustard dressing, apple and cheese to bowl and toss. Sprinkle with thinly sliced sage and serve.
