Toasting the walnuts will add extra crunch to the salad and make a nice contrast to the soft and creamy cheese cubes.
Serve with oven roasted potatoes and your preferred meat.
Make the dressing by mixing olive and sesame oil with balsamic vinegar, garlic and salt. Slice the cabbage into thin slices, preferably using a mandoline. Free the oranges from peel and zest and cut into bite size pieces. Toss the ingredients together with the dressing and the Apetina cubes drained from oil. Finally mix in the walnuts and season with salt and pepper.
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