Romaine and Cabbage Slaw with Blue Cheese Dressing

(1) 12-oz pkg Romaine hearts, washed and cut into thin ribbons
(1) 4-oz head radicchio, washed and cut into thin ribbons
5 oz green cabbage, finely shredded (angel hair slaw)
1 large green onion, minced
3 Tbsp Aunt Vera's Italian Red Wine Vinegar
1½ Tbsp DLM Classic Dijon Mustard
1/4 tsp sea salt
Freshly ground black pepper
3/4 cup Vera Jane's Extra-Virgin Olive Oil
1½ oz Maytag blue cheese, crumbled (plus additional for sprinkling on top of the slaw, if desired)

Spin Romaine and radicchio ribbons in a salad spinner to remove excess water. Place in a zip-top bag with the cabbage, and chill overnight to crisp. For the dressing, combine green onion, vinegar, mustard, salt, and pepper. Gradually whisk in olive oil. Fold in the blue cheese. At serving time, toss the dressing in a large bowl with the chilled slaw and sprinkle with additional blue cheese, if desired.

Makes 6 servings

Allergy Warning: Contains milk