• 2 small shallots, minced (1/4 cup)
• 1 1/2 cups fresh squeezed orange juice
• 1 1/2 Tbsp. honey
• 2 Tbsp. champagne vinegar or white wine vinegar
• 1/3 cup canola oil
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 6 oz. head radicchio, torn into large pieces (3 cups)
• 5 oz. head frisée (3 cups)
• 8 oz. celery root, peeled, julienned
• 1 large ripe pear, thinly sliced
• 2 oz. thinly sliced prosciutto, shredded
• 6 oz. Rupp Bergkäse Gruyère cheese, cut into squares

 

1. In a small saucepan, combine shallots, orange juice and honey. Bring to a boil. Continue to boil, stirring occasionally until reduced to 1/2 cup, about 17-20 minutes. Remove from heat. Add vinegar. Using a wire whisk, add oil to the orange shallot mixture. Stir in salt and pepper.
2. Arrange radicchio and frisée on salad plates. Top with celery root, pears, prosciutto and Gruyère cheese. Drizzle with vinaigrette.