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Treviso Salad with Orange Vinaigrette and Manchego
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh orange juice
- 4 teaspoons honey
- 4 teaspoons red wine vinegar
- Kosher salt, freshly ground pepper
- 1 pound Treviso, cut through the core into thin wedges
- 1/2 cup toasted chopped walnuts
- 1 4-ounce wedge Manchego cheese
- 1/4 cup coarsely chopped flat-leaf parsley
- 1 teaspoon finely grated orange zest
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