Preparazione

1. 1

   Quarter the red cabbage, remove the core and shave or slice the quarters into very fine ribbons.

2. 2

   Toast the walnut halves in a dry pan over medium heat until fragrant, then let them cool and roughly chop.

3. 3

   For the dressing, whisk the balsamic, olive oil, mustard, maple syrup, salt and pepper until smooth.

4. 4

   Toss the cabbage with the dressing and massage it with your hands for a few minutes so it softens.

5. 5

   Core the apple, cut it into fine matchsticks and fold in with the walnuts. Let the salad rest for at least fifteen minutes.