Ingredients: Blue Brie Dressing: • 4 ounces Abbey Blue Brie, or similar, cut into cubes • 1 cup cream • 1/2 teaspoon sugar • 2 tablespoons cider vinegar • Salt and pepper, to taste • 2 tablespoons olive oil • 1 green apple, cored and peeled • 1 tablespoon lemon juice • 1 small head green cabbage, quartered and cored • 1 small head red cabbage, quartered and cored • 1 carrot • 1 red pepper, seeded and diced • 1 bunch thinly sliced spring onions • 1 tablespoon caraway seeds Serves 8

Directions: Blue Brie Dressing: In a food processor or blender, combine the cheese and cream and process until smooth. Add the wine vinegar, salt, and pepper and blend again for 30 seconds. Gradually add the oil and blend until the sauce thickens, about 15 seconds. Reserve. With a hand held grater, shred the apple into a large bowl and toss with the lemon juice to prevent discoloring. Shred the green cabbage, red cabbage, and carrot into the bowl. Add the pepper, onions, salt, pepper, and caraway seeds and toss. Pour dressing over the salad and toss until thoroughly coated. Refrigerate for at least 1 hour before serving. Can be refrigerated for up to 12 hours.