Warm White Bean Salad with Sautéed Red Cabbage, Golden Apple and Blue Cheese with Mustard Sage Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 180 °C / 350 °F. Spread the walnuts on a small tray and toast for 6 to 8 minutes, until fragrant. Set aside.

2. 2

   2. In a small bowl, combine the apple cider vinegar, Dijon mustard, honey, lemon juice, fresh sage, 30 ml olive oil, 2 g salt, and black pepper. Whisk until emulsified.

3. 3

   3. Heat a large skillet over medium heat. Add 10 ml olive oil and cook the red onion for 2 minutes. Add the red cabbage and cook for 5 to 6 minutes, stirring, until tender but still slightly crisp. Season with a pinch of salt.

4. 4

   4. Add the cooked white beans to the skillet with the red cabbage and toss for 2 minutes to warm through without breaking them apart. Remove from the heat and keep warm.

5. 5

   5. In another skillet over medium-high heat, add the remaining 5 ml olive oil. Sear the apple wedges for 1 to 2 minutes per side, until lightly golden but still holding their shape.

6. 6

   6. Transfer the warm mixture of white beans, red cabbage, and red onion to a serving platter. Top with the golden apple, scatter over the crumbled blue cheese, and add the toasted walnuts.

7. 7

   7. Spoon the mustard sage vinaigrette over the salad just before serving. Adjust with the remaining salt to taste and serve warm.