Winter Salad
- 2 teaspoons finely chopped shallot
- 1 teaspoon honey
- 2 tablespoons fresh orange juice
- 2 tablespoons Sherry vinegar*
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3/4 cup extra-virgin olive oil
- 3 Belgian endives, halved lengthwise, cored, and cut lengthwise into 1/2-inch-wide strips
- 1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)
- 1/2 fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cored and thinly sliced lengthwise (1/2 cup)
- 1/4 celery root (sometimes called celeriac), cut into 1/8-inch-thick matchsticks (1/2 cup)
- 1/2 Granny Smith apple, cored and cut into 1/8-inch-thick matchsticks (1/2 cup)
- 2 cups mizuna or mustard greens (if using mustard greens, discard stems and tough center ribs and tear leaves into 2-inch pieces)
- 2 ounces firm aged goat cheese, shaved with a cheese plane or vegetable peeler (1/2 cup)
- 1 teaspoon white truffle oil**
- Whisk together shallot, honey, orange juice, vinegar, salt, and white pepper in a bowl, then add olive oil in a stream, whisking until combined.
- Toss endives, onion, fennel, celery root, apple, and mizuna with 1/2 cup dressing in a large bowl.
- Season with salt and white pepper.
- Serve salad topped with cheese and drizzled with truffle oil.
- *Available at specialty foods shops and many supermarkets.
- **Available at specialty foods shops and Dean & DeLuca (800-221-7714).
shallot, honey, orange juice, sherry vinegar, salt, white pepper, extravirgin olive oil, belgian endives, red onion, fennel, celery root, apple, mizuna, goat cheese, truffle oil
Taken from www.epicurious.com/recipes/food/views/winter-salad-230742 (may not work)