2 tsp. shallot or green garlic, minced1 tsp. honey 2 Tbsp. fresh tangerine or orange juice 2 Tbsp. Sherry vinegar 1/2 tsp. salt 1/4 tsp. white pepper 3/4 cup extra-virgin olive oil one head frisée, cut into ½”-wide strips 1 sm. onion, halved & thinly sliced (1/2 c.) ½ fennel bulb, thinly sliced, optional ¼ celeriac, cut into 1/8”-thick sticks (½ c.) 1 sm. apple, cored & cut into 1/8”-thick matchsticks (1/2 cup) 2 cups lettuce, prepared as for salad 2 oz. firm aged goat cheese, shaved 1 tsp. white truffle oil, optional
Whisk together green garlic or shallot, honey, citrus juice, vinegar, salt, and white pepper in a bowl, then add olive oil in a stream, whisking until combined. Toss frisée, onion, fennel (if using), celery root, apple, and lettuce with 1/2 cup dressing in a lg. bowl. Season with salt and white pepper. Serve salad topped with cheese and drizzled with truffle oil, if desired.
Adapted from recipe found in Gourmet, October 2004, which was originally adapted from The Peerless Restaurant, Ashland, OR