frisee, torn (about 8 cups)
red Bartlett pears, thinly sliced
manchego or pecorino, shaved
sherry or red wine vinegar
kosher salt and pepper
extra-virgin olive oil
- 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.