Ingredients

• 3 tablespoons lingonberry preserves, divided
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 1/2 cup canola oil
• 1 large unpeeled Granny Smith apple, coarsely grated, divided
• 1/2 cup walnut halves, toasted , divided
• 4 cups thinly sliced red cabbage

Instructions

1. Puree 1 tablespoon preserves, mustard, and vinegar in blender. With machine running, gradually add oil. Season dressing to taste with salt and pepper.
2. Reserve 1/4 of grated apple and several walnut halves for garnish. Toss cabbage, remaining 2 tablespoons preserves, apple, and walnuts in large bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Garnish with reserved grated apple and walnut halves and serve.