Treviso Salad with Orange Vinaigrette and Manchego
A sophisticated salad featuring crisp Treviso radicchio dressed in a bright orange-honey vinaigrette, topped with toasted walnuts, shaved Manchego cheese, and fresh parsley.
4 servings
15 min
Ingredients
- •¼ cup extra-virgin olive oil
- •¼ cup fresh orange juice
- •4 teaspoons honey
- •4 teaspoons red wine vinegar
- •to taste Kosher salt and pepper
- •1 pound Treviso
- •½ cup toasted walnuts
- •4 ounces Manchego cheese
- •¼ cup flat-leaf parsley
- •1 teaspoon orange zest
Cooking Instructions
- 1.
Whisk oil, orange juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.
5 min
- 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.
10 min
