Red cabbage, Gorgonzola and Roasted Hazelnut Salad with Vino Cotto dressing.

Red cabbage, Gorgonzola and roasted hazelnut salad with Vino Cotto dressing

A simple and healthy salad with great fresh flavours and crunchiness. A great salad to serve with a BBQ.
Serves 6

Ingredients
½ red cabbage, washed, core removed
50ml Vino Cotto
2 tbsp raisins
50gm Gorgonzola cheese, coarsely crumbed
olive oil, extra to taste
Salt and pepper, to season
50gm hazelnuts, freshly roasted, halved

Method

Cut red cabbage thinly or use a mandolin to shave cabbage.

In a bowl, place the cut red cabbage, vino cotto, raisins and olive oil.  Season to taste.  Toss well to combine.

Just prior to serving, add the crumbled Gorgonzola and scatter the roasted hazelnuts.

Enjoy!

Buy the Vino Cotto you need for this recipe online. Click here.