Laura Werlin ½ medium-size red cabbage (about 1 ½ pounds)
½ cup pecan halves, toasted
3 ½ ounces Humboldt Fog®, cut or pinched into small pieces (depending on softness of the cheese)
½ cup coarsely chopped pancetta, or 4 to 6 slices bacon, coarsely chopped
¼ cup olive oil
¼ cup balsamic vinegar
Salt and freshly ground pepper Slice the cabbage ¼-inch thick. Cut each slice in quarters and then separate the layers of cabbage. You’ll end up with individual strands of cabbage about 1 ½ to 2 inches long. In a large bowl, toss the cabbage with the pecans and cheese. In a medium sauté pan, cook the pancetta [or bacon] over medium-high heat, until crispy and dark brown. Drain on a paper towel. Discard the pancetta fat, but do not wash the pan. Return the pan to the stove, and over medium head, add the olive oil. Heat the oil until it’s very warm but not hot or smoking. Turn off the heat and add the vinegar. Mix well and immediately pour over the cabbage mixture. Add the pancetta, and salt and pepper to taste. Toss and Serve. Serves 4.