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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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 |
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).
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