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**

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Instructions

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. **Available at specialty foods shops and Dean & DeLuca (800-221-7714).
5. *Available at specialty foods shops and many supermarkets.
6. **Available at specialty foods shops and Dean & DeLuca (800-221-7714).