Escarole, Dried Fig, Marcona and Manchego Salad recipe

Ingredients

• 1 small head escarole torn into 1 1/2 pieces
• 2 Belgian endive leaves separated
• 2 celery stalks cut on a sharp diagonal into thin slices
• 1 1/2 tablespoons white wine vinegar
• 1 teaspoon almond walnut or hazelnut oil
• 1/4 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 10 dried California figs, stemmed and thinly sliced
• 1/2 cup toasted walnuts, coarsely chopped
• 3 ounce chunk aged Manchego cheese