Reveling Red Cabbage, Apple and Walnut Salad

• 1/4 head red cabbage
• 1 tablespoon sherry vinegar
• 2 tablespoons dry sherry
• 2 tablespoons walnut oil
• 1 tablespoon red currant jelly
• 1 teaspoon sugar
• 1 golden delicious apple
• 1/2 teaspoon fresh lemon juice
• 1/2 cup toasted walnuts
• Salt and pepper

1. Using a mandoline or V-slicer, thinly shred the red cabbage.
2. In a medium bowl, whisk the sherry vinegar and the sherry with the walnut oil, red currant jelly and sugar.
3. Toss the cabbage with the vinegar mixture.
4. Peel the apple and slice it into thin discs on the mandoline.
5. Cover the floor of a plate with the apple slices and sprinkle them lightly with the lemon juice to prevent discoloration.
6. Top with the red cabbage salad and sprinkle with walnuts.
7. Season to taste with salt and pepper.

red cabbage, sherry vinegar, sherry, walnut oil, red currant, sugar, golden delicious apple, lemon juice, walnuts, salt

Taken from cooking.nytimes.com/recipes/1015370 (may not work)