Warm Cabbage Salad By Sam Zien - cooking recipe

Ingredients

6 ounces honey mustard dressing
6 cups finely shredded napa cabbage, about 1 medium head
2 ounces ready bacon, diced
8 ounces white mushrooms, sliced
4 ounces crumbled blue cheese

Preparation

Place cabbage in a large bowl with cheese on top. Cook mushrooms in about a tablespoon of olive oil until quite soft. Add bacon.
Continue to cook both about 3 more minutes until bacon just begins to get a little crispy. Add dressing to pan, being careful as it will splatter, heat through. Pour mushroon-bacon dressing on the cabbage and mix well.
Season with a little Kosher salt and fresh ground black pepper.