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']
Whisk oil, orange juice, honey, and vinegar in a large bowl until well blended. Season vinaigrette to taste with salt and pepper.
Add Treviso to bowl with vinaigrette; toss to coat. Divide among plates. Scatter walnuts over. Using a vegetable peeler, shave cheese onto salads. Garnish with parsley and orange zest.
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