Chop the shallot and place in a small bowl. Add the vinegar and salt. The salt dissolves better when added first to the vinegar. Letting the shallot sit in the vinegar a few minutes helps soften their taste. I'd therefore advise to make the dressing first and let it sit as you prepare the salad.

Add the oil and black pepper and mix. If you are adding honey, add it now.

Wash and peel carrots, red beets and apples. Wash Belgian endives and lamb's lettuce and pat dry with paper towels.

Grate the carrots and red beets with a grater with medium or large holes. Slice the apples and then cut slices in half. Cut off the bottom of the Belgian endive, then slice the Belgian endive in half lengthwise, and finally slice the Belgian endive horizontally into medium thick slices. Remove the bottom of each cluster of lamb's lettuce so the leaves flow freely. Put all the vegetables and fruit in a salad bowl.

If you are adding cheese, walnuts, or dried fruit, put them in the salad bowl with the vegetables and fruit.