Wild Oat's Apple and Blue Cheese Coleslaw With Toasted Wal

• 1 14 cups grapeseed oil
• 13 cup apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 -3 tablespoons agave nectar
• 2 tablespoons sweet onions, minced
• 12 teaspoon thyme
• salt and black pepper
• 3 cups purple cabbage, shredded
• 1 granny smith apple, thinly sliced
• 1 large carrot, shredded
• 1 bunch green onion, finely diced
• 13 cup walnut pieces, toasted
• 12 cup blue cheese, buttermilk and crumbled

1. Place first six ingredients in a blender; pulse to combine.
2. Add salt and pepper to taste.
3. Refrigerate until ready to use.
4. Combine cabbage, apples, carrots and green onion.
5. Toss with just enough dressing to coat.
6. Season with salt and pepper.
7. Refrigerate for at least 2 hours before serving.
8. Add walnuts and blue cheese before serving.

grapeseed oil, apple cider vinegar, mustard, nectar, sweet onions, thyme, salt, purple cabbage, granny smith apple, carrot, green onion, walnut, blue cheese

Taken from www.food.com/recipe/wild-oats-apple-and-blue-cheese-coleslaw-with-toasted-wal-199604 (may not work)