Ingredients
6 ounces cup any kind of honey Dijon dressing
6 cups finely shredded Napa cabbage, about 1 medium head
One 2-ounce package "ready bacon", diced
8 ounces white mushrooms, sliced
4 ounces crumbles blue cheese

Place cabbage in a large bowl with cheese on top. Cook mushrooms in about a tablespoon of olive oil until quite soft. Add bacon.

Continue to cook both about 3 more minutes until bacon just begins to get a little crispy. Add dressing to pan, being careful as it'll splatter, heat through. Pour mushrooom-bacon dressing on the cabbage and mix well.

Season with a little Kosher salt and lots of fresh ground pepper.

Serves 4.