1/2 lb. leftover roast pork loin, such as fresh picnic or smoked or loin

DRESSING:

1 egg yolk
1 tbsp. country style Dijon mustard
2 tbsp. tarragon wine vinegar
1/4 tsp. ground cumin
1/4 tsp. crumbled tarragon leaves
1/2 c. olive oil
Salt and pepper to taste

CABBAGE:

4 thick slices hickory smoked bacon, diced
2 lg. shallots, minced
4 c. shredded red cabbage, about 3/4 lb.

Cut pork into thin strips.

For dressing, put egg yolk, mustard, vinegar, cumin and tarragon into blender or food processor. Process until smooth. With machine running, add oil in slow steady stream until smooth and emulsified. Add salt and pepper.

For cabbage, cook bacon and shallots in large skillet until bacon is almost crisp. Add shredded cabbage. Saute until crisp tender, about 5 minutes.

To serve, use a slotted spoon to pile cabbage onto plate. Top with pork strips. Pass the dressing. Serves 4.