Treviso Salad With Orange Vinaigrette And Manchego

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup fresh orange juice
• 4 teaspoons honey
• 4 teaspoons red wine vinegar
• Kosher salt, freshly ground pepper
• 1 pound Treviso, cut through the core into thin wedges
• 1/2 cup toasted chopped walnuts
• 1 4-ounce wedge Manchego cheese
• 1/4 cup coarsely chopped flat-leaf parsley
• 1 teaspoon finely grated orange zest

1. Whisk oil, orange juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.
2. Add Treviso to bowl with vinaigrette; toss to coat. Divide among plates. Scatter walnuts over. Using a vegetable peeler, shave cheese onto salads. Garnish with parsley and orange zest.

extravirgin olive oil, orange juice, honey, red wine vinegar, kosher salt, treviso, walnuts, flatleaf parsley, orange zest

Taken from www.epicurious.com/recipes/food/views/treviso-salad-with-orange-vinaigrette-and-manchego-51117840 (may not work)