Red Cabbage Salad with Bacon and Fresh Goat Cheese

Today is a dreary grey and rainy day in Northwest Michigan, not feeling at all like springtime. Accordingly, another recipe for cool weather and snuggle time in the house is in store:

1 small head red cabbage(about 1 pound)
1 pound sliced bacon, cooked and crumbled
5 1/2 ounces fresh goat cheese, crumbled

1/2 Cup broken walnut pieces, handful of golden raisins (optional)
Bacon Dressing (see recipe below)

Remove core from cabbage; thinly slice and chop the rest. Place in a large bowl. In a large frying pan over medium-high heat, fry bacon until crisp; drain and add to cabbage. Reserve 1/4 cup drippings for the dressing.

Add goat cheese, walnuts and raisins to cabbage and toss well.

Prepare Bacon Dressing. Pour hot Bacon Dressing (as much as needed to coat the cabbage) over the cabbage, toss well and serve immediately.

Make 6 servings.

1/4 cup reserved bacon drippings
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon coarsely-ground black pepper
1/4 cup red wine vinegar

In a small saucepan over medium heat, whisk together the reserved bacon drippings, olive oil, garlic, pepper, and wine vinegar; heat until hot. Remove from heat and use immediately.

Thanks to for the scrumptious photo and inspiration for this recipe:)


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