YOU CAN USE ANY TYPE OF CABBAGE FOR THIS, OR EVEN A COMBINATION WHICH IS WHAT I DID - SAVOY AND WHITE CABBAGE - QUANTITIES ARE NOT VERY SPECIFIC AS YOU REALLY CAN ADD AS MUCH OF EACH INGREDIENT AS YOU WANT
1 SMALL CABBAGE (OR EQUIVALENT IF USING A COMBINATION), 50G CRUMBLY BLUE CHEESE, 1 LARGE ORANGE (FLESH AND JUICE), HANDFUL OF TOASTED WALNUTS, OLIVE OIL, WHITE BALSAMIC, SALT AND FRESHLY GROUND BLACK PEPPER
FINELY SHRED THE CABBAGE AND PLACE INTO A DISH. TAKE A KNIFE AND CHOP OFF ALL THE PEEL AND THE PITH FROM THE ORANGE, THEN CUT OUT THE INDIVIDUAL SEGMENTS SO THERE IS NO SKIN AT ALL - DO THIS OVER A PLATE SO YOU CATCH ALL THE JUICE. ADD THE ORANGE SLICES TO THE CABBAGE, CRUMBLE OVER THE BLUE CHEESE AND TOP WITH TOASTED WALNUTS - DRIZZLE WITH FINO OLIVE OIL AND FINO WHITE BALSAMIC AND SEASON WITH ROCK SALT AND FRESHLY GROUND BLACK PEPPER
