Red Cabbage Salad

• 6 tablespoons lingonberry preserves
• 1/4 cup walnut oil
• 2 tablespoons sherry vinegar
• 1 very small head (about 1 pound) red cabbage, thoroughly cored and very thinly sliced
• 1/4 cup walnuts, roasted and roughly chopped
• Salt
• freshly ground black pepper
• Half an apple, cored and sliced into thin julienne
• Brown bread
• butter
• cheese for serving, optional

1. In a mixing bowl, combine lingonberry preserves, walnut oil and vinegar.
2. Add cabbage and walnuts, and mix thoroughly.
3. Season with salt and pepper to taste, and mix again.
4. To serve, divide salad among four plates.
5. Garnish with apples.
6. If desired, serve with brown bread, butter and cheese.

lingonberry preserves, walnut oil, sherry vinegar, head, walnuts, salt, freshly ground black pepper, apple, brown bread, butter, serving

Taken from cooking.nytimes.com/recipes/1012928 (may not work)