Savoy Cabbage, Pine Nut and Pecorino Salad Recipe

Ingredients

• 100 gm Iranian raisins (see note)
• 125 ml marsala (½ cup)
• 600 gm savoy cabbage, thinly sliced (about ½)
• 1-2 tbsp white balsamic or white wine vinegar
• 100 gm pine nuts, toasted (2/3 cup)
• 100 gm sourdough breadcrumbs, torn into 5mm pieces and toasted
• 80 gm pecorino, finely grated
• 4 cups flat-leaf parsley leaves (loosely packed)
• Salad cream
• 4 egg yolks
• 2 tbsp white wine vinegar
• 2 tsp Dijon mustard
• 300 ml olive oil
• 100 ml pouring cream