Celery Pine Nut Slaw

• 3 tablespoons Dijon mustard
• 14 cup half-and-half
• 1 large egg
• 1 large egg yolk
• 3 tablespoons white wine vinegar
• salt
• black pepper
• 14 cup olive oil
• 1 lb celery, shredded (preferably in a food processor)
• 8 cups red cabbage, finely shredded
• 1 yellow onion, minced
• 13 cup flat leaf parsley, minced fresh
• 13 cup pine nuts, toasted lightly

1. Combine the mustard, half-and-half, egg and yolk, vinegar and salt and pepper to taste in small saucepan.
2. Cook over medium-low heat, whisking constantly, until thickened.
3. Remove from the heat and whisk in the oil in a stream.
4. Set dressing aside.
5. In a salad bowl, combine celery, cabbage, onion, parsley and pine nuts.
6. Toss the slaw with dressing, taste and adjust for salt and pepper.

mustard, egg, egg yolk, white wine vinegar, salt, black pepper, olive oil, celery, red cabbage, yellow onion, flat leaf parsley, pine nuts

Taken from www.food.com/recipe/celery-pine-nut-slaw-351244 (may not work)