Red cabbage contains 6-8 times more vitamin C than white cabbage, which makes it especially recommendable to be consumed in winter. What makes this red cabbage and pear salad recipe truly special is the piedmont hazelnut oil dressing.
Remove the damaged cover leaves of the cabbage and then slice it.
Slice the onion as thinly as possible.
Wash the pear and cut it in quarters, with its skin left on.
Put the raspberry vinegar in a closeable jar and add a pinch of salt, allowing time for the salt crystals to melt. Add the hazelnut oil and the freshly ground pepper. Close the jar and shake it up thoroughly.
Place the cabbage, the onion and the pear in a mixing bowl and pour on the dressing. Toss it all together.
Serve it with roughly chopped hazelnuts and roquefort cheese.