Warm Red Cabbage Salad with Gorgonzola and Toasted Walnuts

-Toast ½ cup of walnut halves in a small skillet over medium heat for 3-5 minutes until nicely browned.

-Slice 1 red cabbage into thin strips.

-In a large sauté pan, add the following:

2½ TBS olive oil

2 TBS Balsamic vinegar

-Add the cabbage and cook for 5-7 minutes, being careful not to overcook the cabbage.

-Turn into a large serving bowl and season with salt and pepper.

-Sprinkle with 3-4 ounces crumbled Gorgonzola cheese and the toasted walnuts.

-Serve warm.