1½ tablespoon rice vinegar
1 tablespoon honey
1½ teaspoon chopped fresh rosemary
1½ teaspoon finely grated orange zest
½ tesaspoon finely grated lemon zest, plus 1½ teaspoon fresh lemon juice
⅓ cup extra-virgin olive oil
2 tablespoons minced shallot
2 heads escarole, leaves torn
4 small or 3 medium seedless tangerines, such as clementines or satsumas, peeled and separated into segments
¼ cup Marcona almonds, very coarsely chopped
Small wedge of Manchego cheese for shaving (optional)
In the beaker of an immersion blender or regular blender, combine the vinegar, honey, rosemary, orange zest, lemon juice, ½teaspoon salt, ¼ teaspoon pepper, and olive oil. Puree until the rosemary is broken downa dn fragrant and the vinaigrette is smooth. Add the shallot and stir to combine. Let stand to allow the flavors to meld, abot 15 minutes. Taste and adjust the seasoning with additional salt and pepper, if necessary. Briskly stir to recombine just before using.
Put the escarole in a large bowl and drizzle with 3 Tbsp of the vinaigrette and toss to coat. Taste and adjust the seasoning and add more dressing, if necessary. Transfer the dressed greens to a serving platter. Put the tangerine segments in the large bowl, drizzle with a spoonful of the vinaigrette, toss to coat, and scatter them over the greens. Sprinkle the almonds over the top. Using a vegetable peeler, shave the Manchego cheese directly onto the salad, if desired, and drizzle a spoonful of vinaigrette over the salad, allowing the dressing to fall onto the cheese. Serve immediately.