Serves six

½ cup extra-virgin olive oil

2 tablespoons Dijon mustard

2 tablespoons honey

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2 tablespoons white wine vinegar

½ teaspoon kosher salt

½ head roughly chopped Napa cabbage

½ cup red grapes

¼ cup chopped pecans

¼ cup crumbled goat cheese

2 tablespoons chopped chives

1. Whisk olive oil, Dijon mustard, honey, white wine vinegar and salt in a large bowl. Add chopped cabbage, red grapes and pecans and mix. Top with goat cheese and chives and toss gently.

Adapted by Janet K. Keeler, Tampa Bay Times from the Food Network