Ingredients
2
tsp finely chopped shallot
2
tbsp fresh orange juice
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
oz firm aged goat cheese, shaved with a cheese plane or vegetable peeler (1/2 cup)
1
tsp 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.
5.
Dressing keeps, covered and chilled, 2 days. Bring to room temperature before using.
6.
*Available at specialty foods shops and many supermarkets.
7.
**Available at specialty foods shops and Dean & DeLuca (800-221-7714).
Columbus Restaurants
