Red Cabbage Salad With Walnuts, Feta, And Raisins

• 0.5 cups walnuts, chopped
• 0.25 cups olive oil
• 0.25 cups red wine vinegar
• 1 tablespoon dijon mustard
• 0.5 of one red cabbage head, stem removed and sliced thinly
• 0.25 cups each of thompson raisins and crumbled feta

1. Heat the walnut halves over medium heat in a frying pan, toasting them slightly.
2. Once the walnuts are fragrant, add the olive oil and vinegar and reduce the temperature to medium-low. Stir for about 2 minutes and then add the mustard. Add cracked black pepper if desired.
3. Meanwhile, add the thinly sliced red cabbage to a large bowl and top with the feta and raisins.
4. Pour the walnut and mustard vinagrette over the cabbage mixture, stirring thoroughly until it is well coated. Allow it to rest for about 20 minutes (this allows the heat to wilt the cabbage somewhat).
5. Enjoy! rnCan be stored in the refrigerator, covered, for up to three days.

walnuts, olive oil, red wine vinegar, mustard, red cabbage, raisins

Taken from food52.com/recipes/28096-red-cabbage-salad-with-walnuts-feta-and-raisins (may not work)