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