Romaine and Radicchio Salad with Figs and Pecorino | America's Test Kitchen

Ingredients

• 1 tablespoon sherry vinegar
• 1 1/2 teaspoons very finely minced shallot
• 1/2 teaspoon mayonnaise
• 1/2 teaspoon Dijon mustard
• 1/8 teaspoon table salt
• 3 tablespoons extra-virgin olive oil
• 1 small head romaine lettuce, torn into bite-size pieces (7 cups)
• 1/2 small head radicchio, torn into bite-size pieces (2 cups)
• 6 figs, quartered lengthwise
• 1 1/2 ounces Pecorino Romano cheese, shaved, divided
• 1/3 cup walnuts, toasted and chopped coarse, divided