Cabbage Salad with Pancetta Balsamic Dressing

I had some cabbage from the Farmer's market and I wanted to make something a little different with it. I modified this recipe from the Epicurious web site, and it was delicious--it would work without pancetta as well. The dried fruit adds sweetness, the almonds crunch, and the balsamic vinegar adds flavor complexity, so you could add something else to replace the salt and flavor of the pancetta and be vegetarian.

1/2 cup dried fruit (I used craisins, but current or raisins will do)
1/4 c. balsamic vinegar
6 cups thinly sliced cabbage (green or red) 
3-ounce thinly sliced pancetta finely chopped
1/4 c. onion, finely chopped
1 tablespoon extra-virgin olive oil
1/2 cup whole almonds, toasted, coarsely chopped
1/4 cup chopped fresh Italian parsley

Place cabbage and dried fruit in a bowl; set aside. Heat large nonstick skillet over medium-high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add onion to pancetta and drippings in skillet; sauté 3-4 minutes. Remove from heat. Stir in vinegar and olive oil. Season with salt and freshly ground black pepper. Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.