Guest Spot: Cabbage & Apple Salad with Warm Mustard Vinaigrette

This one just in from my childhood friend Kristen. She and her partner Steve just finished the 2800+ mile trek on the Pacific Crest Trail. They are now recuperating in Crested Butte for the winter.
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this is one of my favorite winter recipes - which is easy to make completely vegan, especially tasty with an earthy homemade loaf of bread. it serves 6, but we eat it as an entire meal and get 3 full meals out of it, just toss in some already cooked tofu, or chicken or a piece of leftover grilled tuna or salmon for the non vegans in your household. i've never even used pine nuts, just walnuts and toasted pecans. i also alter the cabbage and radicchio, based on what is available, one being red, the other green. also good as leftovers for lunch and i toss in leftover pasta then.

1/2 sm head green cabbage, cored
1/2 sm head radicchio, cored
1 large apple, cored
juice of 1/2 lemon

Vinaigrette
1/4 c olive oil
2 Tb minced shallots
5 Tb Champagne vinegar
1/2 c chicken or vegetable broth - homemade is awesome
1 tsp brown sugar
2 T dijon or stone ground mustard
1/4 tsp salt, or to taste
1/4 tsp pepper, or to taste
3 Tb toasted pine nuts or hazelnuts

Thinly slice the cabbage and radicchio. Set aside. Julienne the unpeeled apple and rinse in a solution of half lemon juice half water to minimize discoloration.

Heat 2 tsp of the oil in a large skillet over med hi heat. Add shallots and saute until soft. Add vinegar, broth and brown sugar. Simmer to reduce slightly, then whisk in the mustard. Remove skillet from heat and whisk in rest of oil. Season with salt and pepper.

Add cabbage, radicchio, and apple to the skillet and toss well to coat. Garnish with nuts and serve warm.