Winter Salad
['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**']
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.
*Available at specialty foods shops and many supermarkets.
**Available at specialty foods shops and Dean & DeLuca (800-221-7714).
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