Warm Red Cabbage With Bacon

• 2 teaspoons Dijon mustard
• 2 teaspoons red wine vinegar
• 3 tablespoons olive oil
• 1/3 cup walnuts
• 3 strips bacon
• 1 small head red cabbage (1 pound), shredded
• 1 teaspoon lemon juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 bunch frisee or chicory, torn into bite-size pieces (3 cups)

1. In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of the oil. Set aside. In a large skillet, lightly toast the walnuts over medium heat, stirring occasionally, 5 to 6 minutes. Remove and set aside. Add the bacon and cook until crispy, 3 to 4 minutes. Remove the bacon and drain on paper towels. Discard all but 1 tablespoon of the fat from the pan. Add the remaining olive oil and the cabbage and toss to coat well. Add 1/4 cup water, the lemon juice, salt, and pepper and cook until soft, about 5 minutes. Remove from skillet and add to the vinaigrette. Add the frisee, walnuts, and bacon (broken into pieces) and toss well.

mustard, red wine vinegar, olive oil, walnuts, bacon, head red cabbage, lemon juice, kosher salt, freshly ground black pepper, chicory

Taken from www.myrecipes.com/recipe/warm-red-cabbage-with-bacon (may not work)