Ingredients
2 heads frisée, 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
Preparation
In a large bowl, combine the frisée, pears, pomegranate seeds, and cheese.
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.
Make-Ahead Tip: Clean and dry the frisée 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.
