Warm Cabbage Salad with Goat Cheese New York Times Yield: 4 servings ¼ cup pine nuts 1 small head red cabbage, about 2 lbs. ¼ cup extra-virgin olive oil 2 small shallots, peeled and thinly sliced Juice of 1 lemon 2 Tbsp. balsamic vinegar 1 Tbsp. capers Salt and freshly ground black pepper to taste 2 oz. goat cheese 2 Tbsp. fresh chopped parsley Heat the oven to 300o. Spread the pine nuts on a baking sheet and toast them until they start to brown, 5 to 7 minutes. Cool. Cut the cabbage in quarters and remove the tough core. Cut the thin leaves into very thin julienne strips, discarding the leaves with the tough white centers. Heat the olive oil in a large skillet over medium-high heat. Add the shallots and cabbage strips and toss quickly, just until the strips start to wilt but are still crunchy. Add the lemon juice, balsamic vinegar and capers and continue tossing until mixed. Off the heat, season with salt and pepper to taste. Transfer the salad to a serving bowl. Sprinkle with the toasted pine nuts, then crumble the goat cheese over the top. Garnish with parsley and serve warm.

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