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Print this Recipe    Cabbage 04

WARM CABBAGE SALAD WITH PANCETTA AND BLUE CHEESE DRESSING
4 servings

6 white bread slices, trimmed and halved diagonally
melted butter

2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1/4 cup white wine vinegar
3/4 cup vegetable oil

4 ounces pancetta or bacon, coarsely chopped
1 1/2 pounds savoy cabbage, shredded
4 ounces blue cheese, crumbled
Freshly ground pepper
Fresh whole chives

Preheat oven to 325F. Arrange bread slices on baking sheet. Brush
with melted butter. Bake until golden brown on both sides, about
20 minutes. Cool toast completely.

Puree mustard and garlic with vinegar in blender or processor.
With machine running, gradually add oil through feed tube in slow
steady stream and blend until thick.

Cook pancetta in heavy medium skillet over medium heat until crisp
and brown. Remove pan from heat; do not pour off drippings. Add
dressing to drippings in skillet and stir to combine. Combine
cabbage and cheese in large bowl. Add enough dressing to season
to taste and toss. Season with pepper. Divide salad among plates.
Garnish with toast and chives.

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