Winter Salad

Course Appetizers Total Time 35m

Ingredients in this Recipe

1 small red onion, halved lengthwise and thinly sliced crosswise (1/2 cup)
1 teaspoon honey
1 teaspoon white truffle oil**
1/2 fennel bulb (sometimes called anise), stalks cut off and discarded and bulb cored and thinly sliced lengthwise (1/2 cup)
1/2 Granny Smith apple, cored and cut into 1/8 inch thick matchsticks (1/2 cup)
1/2 teaspoon salt
1/4 celery root (sometimes called celeriac), cut into 1/8 inch thick matchsticks (1/2 cup)
1/4 teaspoon white pepper
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)
2 tablespoons fresh orange juice
2 tablespoons Sherry vinegar*
2 teaspoons finely chopped shallot
3 Belgian endives, halved lengthwise, cored, and cut lengthwise into 1/2 inch wide strips
3/4 cup extra virgin olive oil

See Full Recipe at Epicurious