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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Gourmet. October 2004. You will have leftover dressing. Ingredients:
2 teaspoons finely chopped shallots |
1 teaspoon honey |
2 tablespoons fresh orange juice |
2 tablespoons sherry wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
3/4 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) |
1/2 fennel bulb, stalks cut off and discarded and bulb cored and thinly sliced lengthwise (sometimes called anise) |
1/4 celery root, cut into 1/8-inch-thick matchsticks (sometimes called celeriac) |
1/2 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 |
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.
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