4 C lettuce, shredded
4 C cabbage, shredded
1 C walnuts, chopped
1 C pecorino cheese, shredded
1 apple, peeled, cored and sliced thinly (just before serving)
¼ C olive oil
5 T fresh lemon juice
2 t lemon zest
1.5 T honey
Toast the walnuts for about 5 minutes until lightly browned and fragrant. Keep the pan moving a bit so they don’t burn. Set them aside to cool. Combine the shredded cabbage and lettuce. Toss with 3/4 of the cheese and 1/2 cup of the walnuts. Arrange apple slices on top. Combine dressing ingredients in a jar and shake until all mixed together. Drizzle desired amount over the salad. Top with remaining cheese and walnuts to finish.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.