By In The Kitchen With Stefano Faita
1/2 small red cabbage, sliced can be a little more rustic not fine if desired
1 small beet, peeled and grated
1/2 red onion, thinly sliced
1 apple, skin on, diced
2 tbsp. dried cherries or cranberries
1 tsp. grainy mustard
1 garlic clove, chopped
1/4 cup red wine vinegar
2 tbsp. honey
1/3 cup olive oil
Salt and freshly ground pepper, to taste
2 tbsp. chopped parsley, for garnishing (optional)
Add cabbage, beet, red onion, apple and dried cherries to a large bowl. Set aside.
To make dressing: combine grainy mustard, garlic, red wine vinegar, honey, olive oil, and salt and pepper in a small bowl. Taste and adjust for seasoning.
Add dressing to salad and toss to combine. Garnish with chopped parsley.
Yield: 4 servings.