extra-virgin olive oil
fresh lemon juice
kosher salt and black pepper
torn mixed lettuces (such as red leaf, green leaf, and frisée)
small bulbs fennel—halved, cored, and thinly sliced
scallions, thinly sliced
dried apricots, quartered
shaved manchego or pecorino (about 3⁄4 cup)
- Heat oven to 375° F. Spread the almonds on a rimmed baking sheet and toast, tossing once, until golden brown, 4 to 6 minutes.
- In a small bowl, whisk together the oil, lemon juice, honey, ½ teaspoon salt, and ¼ teaspoon pepper.
- In a large bowl, combine the lettuces, fennel, scallions, apricots, cheese, and almonds. Toss with the dressing just before serving.