Warm Bacon and Cabbage Salad

From Portland chef Caprial Pence. I used two different varieties of cabbage for this recipe. Original recipe specified eight slices of bacon, I used only four.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  slices bacon, cooked and diced (I used pepper bacon)
• 3  garlic cloves, finely minced
• 1  onion, diced small (I used red onion)
• 3⁄4 cup sherry wine (NOT cooking sherry)
• 1  small green cabbage, cut into 1-inch slender strips
• 1  small savoy cabbage, cut into 1-inch slender strips
• 2  tablespoons wine vinegar or 2  tablespoons  white balsamic vinegar
• 1 -2  tablespoon extra virgin olive oil
• 2  teaspoons  fresh  lemon thyme, minced
• 1⁄2 cup  chopped walnuts, toasted and coarsely chopped
•  salt
•  pepper

Directions

1. Toast the walnuts and set aside.
2. Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon.
3. Add the garlic and onion to the pan and saute over medium heat for about 2 minutes.
4. Next add the sherry and cook until reduced by half, approximately 3-4 minutes.
5. Add the cabbage and {{lightly}} cook until wilted but still crunchy, about another minute.
6. Remove pan from heat.
7. Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, walnuts and crumbled bacon.
8. Season to taste with salt (and freshly ground black pepper if not using pepper bacon).
9. Serve warm.