Kale and Cabbage Slaw With Mustard Vinaigrette

For the Salad:

4 to 6 medium leaves kale

1/2 medium head cabbage

1/4 cup walnuts (pecans, or slivered or sliced almonds)

Salt to taste

Pepper to taste

For the Dijon Mustard Dressing:

2 teaspoons Dijon mustard

1 clove garlic

3 tbls white balsamic vinegar (or white wine vinegar)

1/3 cup olive oil

Toast the nuts, if desired. Arrange the nuts in a single layer on a rimmed baking sheet. Bake whole, chopped, or slivered nuts in a preheated 350 F oven for about 8 to 10 minutes, checking and turning them frequently. Sliced almonds will take about half the time. Watch closely. Cut the middle rib out of each kale leaf. Roll the leaves up into a tight roll and slice them into thin strips. Put the strips of kale in a large bowl. You should have about 2 to 3 cups. Cut the core out of the cabbage half and shred or chop the cabbage. Transfer the cabbage to the bowl with the kale. Toss the chopped nuts with the kale and cabbage. In a canning jar or bowl, combine the Dijon mustard, minced garlic, vinegar, and olive oil. Whisk or shake well. Add a dash of salt and some freshly ground black pepper, to taste. Drizzle 2 to 3 tablespoons of the Dijon mustard vinaigrette over the salad. Toss the salad. Cover and refrigerate until serving time.