Eastington@Paddington

from Tender: A Cook and His Vegetable Patch (page 151) by Nigel Slater

I had lots of red cabbage on hand, and was given a few russet apples, so this came up on eatyourbooks.com. It was surprising good, although the quantity per person could easily feed two.

Ingredients: red cabbage, fennel bulb, russet apple, lemon juice, carrot, blue cheese (I used Castello Creamy Blue), toasted walnuts, and celery.
Dressing of Red wine vinegar, dijon mustard, peanut oil, walnut oil and caster sugar.