Bitter, sweet and peppery flavors marry well in this confetti-like salad of wintery fruit and vegetables.
To prepare the vinaigrette: Combine shallot, vinegar, oil, mustard, salt and pepper in a blender. Puree until smooth. (Whirring this dressing in the blender gives it a creamy consistency. If you don't have a blender just mince the shallots, then whisk the ingredients in a medium bowl. )
To prepare the salad: Toss romaine, endive, fennel, hearts of palm, radicchio, apple and radishes together in a large salad bowl. Add vinaigrette and toss to coat. Season with pepper.
Make Ahead Tip: Cover and refrigerate vinaigrette (Step 1) for up to 1 week; prepare salad without dressing, cover and refrigerate for up to 4 hours. Toss with vinaigrette just before serving.
1 1/2 vegetable, 1 1/2 fat
Champagne Vinaigrette has WAY too much shallots.... definitely cut this by 75%. Horrible after taste, otherwise this probably would have been a good recipe.