Quick and Easy Salad Favorites - Warm Red Cabbage Salad

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Recipe from Stephanie da Silva

15 to 20 walnuts, about 3/4 cup, shelled
2 tsp walnut, or possibly an inexpensive oil
1 small red cabbage (about 18 oz.)
1 crisp red apple
1 clove garlic, finely chopped
2 tblsp balsamic vinegar
2 1/2 tblsp olive oil
1 red onion, quartered and thinly sliced
3 to 4 oz. goat cheese, broken into large pieces, I have tried feta or chevre and they work well
1 tblsp parsley, chopped
1/2 tsp fresh marjoram, finely chopped (or 1/8 tsp dried)
salt, pepper

Toss the walnuts with the 2 tsp of oil and some salt and freshly ground black pepper. Roast the walnuts in a 350 F oven for about 5-7 minutes or until they smell toasty.
Quarter and core the cabbage. Cut the wedges into thin pieces, 2 to 3 inches long and set aside.
Cut apple lengthwise into sixths, cut out the core, then slice the pieces thinly, crosswise.
Put the garlic, vinegar, and oil in a wide saute pan over a medium-high flame. As soon as they are hot, add the onion and sauté for 30 seconds.
Add the cabbage, and cook for about 2 minutes. Season with salt, freshly ground black pepper, and more vinegar, if necessary.
Add the goat cheese, apple, herbs, and walnuts.
Toss briefly and carefully before serving.