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grape goat cheese cole slaw
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| whisk together | |
| 1/2C | olive oil |
| 2Tbsp | Dijon mustard |
| 2Tbsp | honey |
| 2Tbsp | white wine vinegar |
| 1/2tsp | salt |
| set aside | |
| 1/2 head | ruffly chopped napa cabbage |
| 1/2C | halved grapes |
| 14C | crumbled goat cheese |
| 1/4C | hazelnuts |
toss dressing with veggies and top with hazelnuts. Sprinkle with chopped chives
recipe from food network magazine
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