Winter Salad

Ingredients

• 3  belgian endive cored halved lengthwise cut lengthwise into 1/2-inch-wide strips
• 0.3  celery root cut into 1/8-inch-thick matchsticks (1/2 cup) (sometimes called celeriac)
• 0.5 cup fennel bulb cored thinly sliced lengthwise
• 2 ounces goat cheese shaved with a cheese plane or vegetable peeler (1/2 cup) firm
• 0.5  apples i use 2 granny smith apples cored cut into 1/8-inch-thick matchsticks (1/2 cup)
• 1 teaspoon honey 
• 2 cups mustard greens (if using mustard greens, discard stems and tough center ribs and tear leaves into 2-inch pieces)
• 0.8 cup olive oil extra virgin extra-virgin
• 2 tablespoons orange juice fresh
• 0.5 cup onion red halved lengthwise thinly sliced
• 0.5 teaspoon salt 
• 2 teaspoons shallots finely chopped
• 2 tablespoons sherry vinegar 
• 1 teaspoon truffle oil white
• 0.3 teaspoon pepper white

Equipment

• bowl
• whisk

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. Season with salt and white pepper.
3. Serve salad topped with cheese and drizzled with truffle oil.
4. *Available at specialty foods shops and many supermarkets.
5. **Available at specialty foods shops and Dean & DeLuca (800-221-7714).