VINAIGRETTE:

3 tbsp. white vinegar
1 1/2 tbsp. spicy mustard
3/4 c. vegetable oil

In bowl whisk together vinegar, mustard and salt and pepper to taste. Add oil in a stream, whisking. Whisk until emulsified.

SALAD:

1/4 lb. bacon, cut into 1-inch pieces
3 c. shredded red cabbage
3 c. shredded green cabbage
4 c. shredded Napa cabbage
2 Granny Smith apples

In a skillet saute bacon until browned. Transfer to towels to drain. Cut into 1/4-inch pieces. In a bowl toss the cabbages together. Peel, core and thinly slice the apples. Add apples, bacon and vinaigrette to cabbages. Toss until mixed. Serves 8.