4 cups thinly shredded red cabbage (half of a large head)
1/2 cup walnut halves
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tsp grainy Dijon mustard
1/4 tsp fresh black pepper
1/4 cup crumbled feta cheese
1/4 cup golden raisins
Place the cabbage in a mixing bowl and set aside.
In a dry frying pan, toast the walnuts over low-medium heat until they are aromatic and just starting to brown.
Add to the walnuts the olive oil, wine vinegar, mustard and black pepper. Whisk until the dressing comes together, and continue cooking for 2 minutes to warm up the dressing.
Pour the warm dressing over the cabbage. Stir in the feta and raisins, and mix well.
Let the salad sit at room temperature for at least 15 minutes, or up to an hour, stirring occasionally, to allow the dressing to wilt the cabbage slightly.
Serve at room temperature or refrigerate and serve cold.