Treviso Salad with Orange Vinaigrette and Manchego

Ingredients for Treviso Salad with Orange Vinaigrette and Manchego

• 60ml plus 2 tablespoons extra-virgin olive oil

• 60ml fresh orange juice

• 4 teaspoons honey

• 4 teaspoons red wine vinegar

• Kosher salt, freshly ground pepper

• 450g Treviso, cut through the core into thin wedges

• 80g toasted chopped walnuts

• 30g 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.