- 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
- Whisk oil, orange juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.
- 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.