Winter Salad

Name: Winter Salad
Ingredients: 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

15 ingredients

4 steps

Ingredients

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

Directions

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.