Apple, Manchego and Pecan Salad

This dish is inspired by a recent lunch at Jaleo, where Chris and I started our meal with two salads: a beet salad with grapefruit, oranges, pistachios and frisée and a fennel-apple salad with Manchego, a Spanish cheese that Whole Food sold aged 3, 6 or 12 months. I tossed together ideas from both salads to come up with this dish, which I think would be a perfect simple salad to serve for Thanksgiving.

Apple, Manchego and Pecan Salad

1/3 cup coarsely chopped pecans
2 oz. young manchego cheese ("young" in the sense that it hasn't been aged long, I used 3-month aged cheese)
1 honeycrisp apple, peeled, cored and chopped into 1/2-inch dice
2 cups torn romaine lettuce
2 cups frisee
2 tbsp. extra-virgin olive oil
2 tsp. sherry vinegar
1/2 tsp. Dijon mustard
1 tsp. honey
Salt and fresh-ground black pepper to taste

Combine pecans, cheese, apple, lettuce and frisée in a large bowl. Whisk together oil, vinegar, mustard, honey, salt and pepper. Toss salad with vinaigrette.