Watercress Salad with Figs and Manchego | culture: the word on cheese

Ingredients

• 2 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon whole grain mustard
• 1 lemon (juiced)
• 1 small shallot (finely chopped)
• ⅔ cup extra-virgin olive oil
• Sea salt (to taste)
• Freshly ground black pepper (to taste)
• 1 bunch watercress (ends trimmed)
• 1 bunch frisée (white and light green parts only, torn)
• 1 small bulb fennel (quartered, cored, and thinly shaved)
• 8 fresh figs (halved)
• ⅓ cup Marcona almonds
• 1 ounce Manchego (thinly shaved)