Crispy Corn Beef and Cabbage Wedge Salad

As someone with the last name Murphy, 

Corned Beef and Cabbage is mandatory on St. Patrick's Day.

This year we are living on the "wedge" this March 17th...

As the luck of the Irish would have it, 

this recipe is quick, easy and delicious.

Grilled wedges...

and an amazing dressing...

that is dripped and drizzled...

then topped with crispy, savory corned beef.

Forget the pot of gold, 

I want this at the end of the rainbow!

Crispy Corn Beef & Cabbage Wedge Salad 
with Sweet Mustard Dressing

for the dressing
whisk together:
2 Tablespoons Sweet Mustard (I love Just For All)
2 Tablespoons White Wine Vinegar
4 Tablespoons Olive Oil

Cut head of green cabbage into 6 wedges, leaving the core intact.  Brush the sides of each wedge with olive oil and grill (either on outdoor grill or stove top grill pan) for about 5 minutes on each side.  Then cute about 10 slices of deli corned beef into strips and fry until crisp in a pan.

Drizzle wedges with dressing and top with warm crispy corned beef