• Make the Pink Peppercorn Vinaigrette.

Overview:

• Cut some veggies with a knife, firmer veggies with a mandoline. Decoratively add them to your serving platter, or individual bowls. Top with shavings of cheese, nuts and vinaigrette. Use all or some of these vegetables.

Salad:

• Wash and dry all vegetables. Have a large tray or plate ready to add your cut vegetables into separate piles. Leave small endive leaves whole, slice the larger ones into bit sized pieces. Add to plate.
• Peel and slice the celery root and jicama thinly using a mandoline. Add these to a bowl to hold with a tablespoon of the vinaigrette (will flavor and stop discoloring.)
• Slice the fennel, black radish and chioggio beet thinly using the mandoline. Add to plate. Clean the mushrooms from dirt with a damp paper towel. Slice thinly with a knife, add to plate. Cut white scallion bulbs thinly, add to plate. Remove core from the pear and slice thinly with a knife, add to plate.

To Serve:

• Place the vegetables decoratively on a large platter or in 6 individual bowls.
• Add a portion of shaved manchego cheese (room temperature tastes best) and pine nuts.
• Drizzle with Pink Peppercorn Vinaigrette. Top with some more ground pink peppercorns if desired, and the green fronds from the fennel bulb and serve.
• Thinking "White" ~ there are so many other additions I can mention to use in a Winter-White Salad... Consider: kohlrabi, cauliflower, white beans, white rice, orzo, feta, goat cheese, macadamia nuts and blanched almonds.