courtesy of Gourmet, Adapted from The Peerless Restaurant, Ashland, Oreg
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.
Like I always say, if you don't have the exact ingredient the recipe calls for, just substitute something similar! You can use maple syrup instead of honey, and Minneola or blood orange for the juice. Any white wine or rice wine vinegar would be equally nice in the dressing as well!Dressing 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 oilSalad
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 of an apple, cored and cut into 1/8-inch-thick matchsticks (1/2 cup)
2 cups arugula or mustard greens, washed,stems discarded
2 ounces firm aged goat cheese, shaved with a cheese plane or vegetable peeler (1/2 cup)
1 teaspoon white truffle oil** (optional)Method
- Whisk together shallot, honey, orange juice, vinegar, salt, and white pepper in a bowl, then add olive oil in a stream, whisking until combined.
Toss endives, onion, fennel, celery root, apple, and mizuna with 1/2 cup dressing in a large bowl. Season with salt and white pepper.
Serve salad topped with cheese and drizzled with truffle oil.