Chinese Cabbage Salad

Lovely fall flavors with hints of Asian spice.

Recipe:

3 small baby bok choy thinly sliced
2 large carrots, sliced julienne style
1 onion, thinly sliced
1 pear, thinly sliced
1 apple, thinly sliced
1/4 lb. goat cheese, crumbled
1/2 pound mushrooms, julienned (optional)

Vinaigrette:

8 tablespoons walnut oil
2 tablespoons lemon juice
2 tablespoons Pear Honey Ginger Shrub
salt and pepper to taste
fresh chives, finely chopped

Whisk the vinaigrette in a small bowl. Place all salad ingredients except the cheese in large bowl. When ready to serve, sprinkle goat cheese over the salad, pour dressing and toss to coat evenly. Serve immediately.