Cabbage and Apple Salad

1 Bag of shredded cabbage or cole slaw
1/3 cup walnuts
2 tablespoons cider vinegar
1 tablespoon lemon juice
Salt and pepper
½ cup olive oil
2 tablespoons creme fraiche or heavy cream (we used sour cream)
2 apples (any crisp, tasty eating variety, such as Sierra Beauty, Granny Smith, or Fuji)
1/3 cup crumbled blue cheese (optional)

Preheat the oven to 375°F.

Toast and chop the walnuts.

To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.

Whisk in the olive oil and then the creme fraiche or cream. Taste and adjust the acid and salt as desired.

Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.

Modified from: http://smittenkitchen.com/blog/2008/11/cabbage-apple-and-walnut-salad/