Roasted Hazelnut Slaw | Oregonian Recipes

Ingredients

• 8 slices thick-cut smoked pepper bacon, diced
• 3 cloves garlic, chopped
• 1 1/2 cups chopped onion
• 1/2 cup balsamic vinegar
• 3/4 cup amber or brown nut ale (such as Rogue Toasted Hazelnut Brown Nectar)
• 1/2 head green cabbage, shredded (5 to 6 cups)
• 2 tablespoons red or white wine vinegar
• 1 tablespoon olive oil
• 2 teaspoons chopped fresh thyme
• 1 cup chopped darkly toasted and skinned hazelnuts (see note)
• Salt and freshly ground black pepper