Serves 4 to 6
1/2 cup salad or vegetable oil
1/3 cup champagne vinegar
1 small shallot, minced
Pinch sugar
1/2 head Napa cabbage (about 1 pound), shredded
1/2 cup fresh peas, blanched
1/2 cup crumbled blue cheese (about 2 ounces)
1 tablespoon chopped fresh mint
Kosehr salt
Freshly ground black pepper to taste
In a small bowl whisk together the oil, vinegar, shallot and sugar; set aside.
In a large bowl, combine the cabbage, peas, blue cheese and mint. Add the dressing to taste. Add salt and pepper to taste. Serve chilled or at room temperature.