This is a great winter salad and makes enough for two large servings. My version here is very simple, but you could also add julienned carrots or red peppers if you have them on hand to add colour and a different texture. The dressing makes just enough for a light dressing on the cabbage but with plenty of flavour.
2 slices bacon
1 Tbsp minced shallot
1/3 cup apple cider vinegar
1/4 tsp salt
1/4 tsp pepper
1/2 ounce Danish blue cheese
4 cups shredded or thinly sliced cabbage
Place the sliced cabbage in a large bowl. Crumble the blue cheese into a lidded container (to shake up your dressing) and season lightly with salt and pepper.
Cook bacon in a small saute pan. Remove bacon when crisp and set aside on a paper towel to drain.
With the pan on a low-medium heat, add the shallots and saute 1-2 minutes until they soften and begin to colour. Rmove from heat, quickly add the vinegar and scrape up any bits on the bottom of the pan. Pour the mixture into the container with the blue cheese. Pop on the lid and shake to combine ingredients.
Toss the cabbage with the dressing while it is still a bit warm and serve with the bacon crumbled on top.