Red Cabbage Salad With Blue Cheese And Walnuts

Heat a dry heavy skillet over a medium flame. Add the walnuts and toast, stirring frequently, until lightly browned and fragrant, about 3 to 4 minutes. Remove the nuts from the skillet and set aside to cool.

Stand the ear of corn on its wide end. Using a serrated knife, cut the kernels from the cob by moving the blade down the length of the corn in a sawing motion. Discard cob and set kernels aside.

Remove any dry or tough outer leaves from the cabbage. Trim the bottom off the cabbage and use a paring knife to cut out the core. Stand the cabbage on its flat end and cut it in half down the center. Set each half down on its cut face, then cut the cabbage into thin strips.

Arrange the cabbage strips on each serving plate. Top each plate with walnuts, corn, radish slivers, grapes and onions. Using 1/2 cup of the crumbled blue cheese, sprinkle some over each salad.

To make the dressing, combine olive oil, vinegar, salt, pepper and remaining 1/4 cup blue cheese in a blender and pulse until mostly smooth. Dress the salads liberally.