Winter Salad Recipe

Name: Winter Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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**

Servings: persons

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**

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.
3
Season with salt and white pepper.
4
Serve salad topped with cheese and drizzled with truffle oil.
5
*Available at specialty foods shops and many supermarkets.
6
**Available at specialty foods shops and Dean & DeLuca (800-221-7714).

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 teaspoons finely chopped shallot, 1 teaspoon honey, 2 tablespoons fresh orange juice, 2 tablespoons Sherry vinegar*, and more.

Yes, Winter Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Winter Salad

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