1 large or 2–3 small heads frisée (curly endive)

1 orange, plus zest

1 shallot, thinly sliced

1 ounce Manchego cheese (or shaved Parmesan; omit for vegan)

2 tablespoons sliced almonds

1 handful fresh mint leaves (optional)

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon maple syrup or honey

1/4 teaspoon kosher salt

6 tablespoons olive oil

Fresh ground black pepper

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Wash and dry the frisée thoroughly, then tear into bite-sized pieces.
Peel and segment the orange, then zest it and set both aside.
Thinly slice the shallot.
Toast the almonds in a dry skillet over medium heat until golden; let cool.
In a small bowl, whisk vinegar, Dijon, maple syrup or honey, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified.
In a large bowl, combine frisée, orange segments and zest, shallot, cheese, almonds, and mint if using.
Drizzle with 3–4 tablespoons of the dressing and toss gently. Serve immediately.

Swap the orange for grapefruit or blood orange for variation.

Pecans or walnuts can replace almonds for a different flavor.

Add avocado or roasted beets for richness.

Keep it vegan by omitting cheese or using a dairy-free substitute.

Prepare salad components ahead but dress just before serving.