Harvest Slaw with Pancetta-Cider Vinaigrette

A healthy harvest slaw made with green and red cabbage, apple, pear, jicama, walnuts and blue cheese in a light cider vinaigrette.

Ingredients:

• Pancetta-Cider Vinaigrette:
• 3 ounces diced pancetta
• 2/3 cup apple cider
• 3 Tablespoons balsamic vinegar
• 1 Tablespoon honey
• 1 Tablespoon Dijon mustard
• 1/3 cup olive oil
• Salt and freshly ground black pepper
• Slaw:
• 3 cups shredded green cabbage
• 3 cups shredded red cabbage
• 1 cup peeled and shredded Granny Smith apple
• 1 cup shredded pear
• 1 cup peeled and shredded jicama
• 1/2 cup thinly sliced red onion
• 1/2 cup chopped dried apricots
• 2/3 cup chopped toasted walnuts
• 3 ounces crumbled blue cheese or goat cheese

Directions:

Vinaigrette: In medium skillet over medium high heat, cook pancetta until crisp. Drain on paper towels. Remove all but 1 tablespoon drippings from skillet. Add cider and bring to a boil. Simmer until reduced by half, about 5 minutes and let cool. Whisk in vinegar, honey, mustard and oil and add pancetta. Season with salt and pepper. Slaw: In large bowl, toss together cabbages, apple, pear, jicama, onion, apricots and walnuts. Pour over vinaigrette, tossing to coat. Sprinkle with cheese.

Number of Servings: 10-12

Notes from the Cook: While our family enjoys the traditional Thanksgiving dinner, each year I try to bring something new to the table. This harvest slaw is the perfect accompaniment to turkey.