South Manitou Island Slaw

3 tablespoons apple cider vinegar
3 tablespoons Michigan Mustard
1 teaspoon sea salt Freshly ground black pepper
1/3 cup extra virgin olive oil
1/2 head Napa cabbage, thinly sliced (@ 6 cups)
6 green onions (white and green parts) thinly sliced
1 orange or red bell pepper, stemmed, seeded and thinly sliced
1 red apple

Whisk the vinegar with the mustard, salt and pepper to taste, in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a slow steady stream to make a smooth, slightly thick dressing. Add the cabbage, onion, and bell pepper and toss until the vegetables are well coated. Serve now or cover and refrigerate up to 4 hours. Before serving, grate the apple (with the skin but not the seeds) directly into the slaw and toss again. Check seasoning, add more sea salt or freshly ground black pepper to taste.

Pairing Suggestions:
Leelanau Brewing Company's Whaleback White Ale.