Escarole Salad with Citrus, Honey, and Rosemary Vinaigrette

Instructions
"This salad is bright and refreshing and is as lovely to behold as it is to eat. Marcona almonds—small, flattish, richly flavorful almonds from Spain that are traditionally fried—are available in well-stocked markets and specialty stores. Regular almonds that have been deeply toasted are fine stand-ins. Whichever you use, chop the nuts but leave them in large pieces so they add lots of texture. Manchego cheese is optional, but its saltiness is a nice counterpoint to the sweetness of the tangerines and citrus vinaigrette."

Ingredients

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

Kosher salt

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)

For the Dressing

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.

For the Salad

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.