Winter SaladBrown W. Cannon III
This recipe makes much more dressing than you'll need for the salad, but it's so delicious you'll be glad to have extra in the refrigerator.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
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**
Preparation
Step 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.
Step 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.
Step 3
Serve salad topped with cheese and drizzled with truffle oil.
Step 4
*Available at specialty foods shops and many supermarkets.
Step 5
**Available at specialty foods shops and Dean & DeLuca (800-221-7714).
