Frisée Salad With Pears And Manchego

• 2 heads frisee, torn (about 8 cups)
• 2 red Bartlett pears, thinly sliced
• 1/4 cup pomegranate seeds
• 4 ounces manchego or pecorino, shaved
• 2 tablespoons sherry or red wine vinegar
• 1 tablespoon Dijon mustard
• Kosher salt and pepper
• 1/3 cup extra-virgin olive oil

1. In a large bowl, combine the frisee, pears, pomegranate seeds, and cheese.
2. In a small bowl, whisk together the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.
3. Make-Ahead Tip: Clean and dry the frisee and refrigerate in a resealable container or bag for up to 2 days. Make the vinaigrette in a jar and refrigerate up to 2 days. Shave the manchego and refrigerate in a resealable container or bag for up to 1 day. Shake the vinaigrette well before adding to the salad.

red bartlett, pomegranate seeds, manchego, sherry, mustard, kosher salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/frisee-salad-with-pears-and-manchego-50013450 (may not work)