Ingredients
Dressing:
2 tsp finely minced shallot
1 tsp honey
2 TBSP fresh tangerine, orange or blood orange juice
2 TBSP sherry vinegar
½ tsp fine sea salt
¼ tsp ground white pepper
¼ cup extra virgin olive oil
Salad Ingredients:
1 head of frisee, washed, dried and torn into bite-size pieces
½ fennel bulb, very thinly sliced
¼ celeriac bulb, cut into thin matchsticks
1 large apple, washed, cored and cut into matchsticks or sliced very thinly
Several handfuls of lettuce or arugula, washed, dried and torn into bite-sized pieces
Goat cheese (1-2 oz per person)
Handful of toasted pecans
Preparation
Dressing In a small bowl, whisk together all ingredients except the oil. When combined, whisk in the oil in a slow, steady stream until thoroughly combined.
Salad Toss the lettuces, fennel, celeriac and apple with the dressing, adjusting seasonings as needed or wanted. Crumble the goat cheese over the dressed salad and sprinkle with the toasted pecans.
Optional, decadent: drizzle the finished salad with a little walnut, hazelnut or white truffle oil right before serving.
