Recipe from Park Grill
1 tablespoon whole-grain or coarse-grain mustard 2 tablespoons white-wine vinegar 1/2 cup heavy cream 1/2 teaspoon salt 1/4 teaspoon white pepper 1/2 medium head cauliflower (3/4 pound), stems discarded and florets cut lengthwise into 1/4-inch slices (3 cups) 2 Belgian endives, leaves separated and cut diagonally into 1/2-inch pieces 1 small head Napa cabbage (1/2 pound), greenish outer leaves discarded and pale inner leaves cut crosswise into 1-inch pieces (5 cups loosely packed) 1 small onion, finely chopped and soaked in cold water 10 minutes, then drained
Whisk together mustard, vinegar, cream, salt, and white pepper in a large bowl until blended. Blanch cauliflower in a 2- to 3-quart saucepan of boiling salted water 30 seconds, then drain and transfer to a bowl of ice and cold water to stop cooking. Drain well again and add to dressing in bowl. Add endives, cabbage, and onion, tossing to coat. Season with salt and pepper.