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Finely CHOP the red cabbage, try to chop them as thin as possible. RINSE the radishes and divide them into slices. RINSE the rocket salad if needed and get rid of any excess water.
HEAT a large skillet and cook the bacon lardons for a few minutes. TRANSFER them to paper kitchen towels to get rid of any excess fat. HEAT the skillet again and add a bit of oil.
SAUTE the chopped red cabbage along with a sprig of rosemary for about 10 minutes. The red cabbage should still be crunchy. CREATE a dressing by combining mustard, pepper, salt and red wine vinegar.
Slowly ADD the oil and stir with a whisk. Finely CHOP the leaves of the rosemary and add them to the dressing. SEASON the red cabbage and the dressing with pepper and salt.
REMOVE the rosemary sprigs and divide the red cabbage over plates. Then also DIVIDE radishes, rocket salad, bacon and blue cheese over the plates. FINISH with dressing, enjoy!