Winter Salad

• 2 teaspoons finely chopped shallots
• 1 teaspoon honey
• 2 tablespoons fresh orange juice
• 2 tablespoons sherry wine vinegar
• 12 teaspoon salt
• 14 teaspoon white pepper
• 34 cup extra virgin olive oil
• 3 Belgian endive, 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)
• 12 fennel bulb, stalks cut off and discarded and bulb cored and thinly sliced lengthwise (sometimes called anise)
• 14 celery root, cut into 1/8-inch-thick matchsticks (sometimes called celeriac)
• 12 granny smith apple, cored and cut into 1/8-inch-thick matchsticks (1/2 cup)
• 2 cups mizuna (if using mustard greens, discard stems and tough center ribs and tear leaves into 2-inch pieces) or 2 cups 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 vegetables, peeler (1/2 cup)
• 1 teaspoon white truffle oil

1. Whisk together shallot, honey, orange juice, vinegar, salt, and white pepper in a bowl, then add olive oil in a stream, whisking until combined.
2. Toss endives, onion, fennel, celery root, apple, and mizuna with 1/2 cup dressing in a large bowl.
3. Season with salt and white pepper.
4. Serve salad topped with cheese and drizzled with truffle oil.

shallots, honey, orange juice, sherry wine vinegar, salt, white pepper, extra virgin olive oil, endive, red onion, fennel, celery root, granny smith apple, mizuna, goat cheese, truffle oil

Taken from www.food.com/recipe/winter-salad-334238 (may not work)