Ensalada Verde with Idiazábal Cheese

Ingredients

• 3 tablespoons sherry vinegar
• 2 tablespoons very finely chopped shallot
• 1 1/2 teaspoons very finely chopped thyme
• 1 1/2 teaspoons whole-grain mustard
• 1 1/2 teaspoons honey
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/4 pound thin green beans, trimmed
• 3 romaine hearts, cut crosswise into 1/4-inch-thick strips
• 1 bunch watercress, thick stems discarded, leaves coarsely chopped
• 1 small head frisée, coarsely chopped
• 2 cups baby arugula (2 ounces)
• 1 Granny Smith apple—halved, cored and thinly sliced
• 1 Bosc pear—halved, cored and thinly sliced
• 1 Hass avocado, cut into 1/2-inch dice
• 1/4 pound Idiazábal or Manchego cheese, coarsely shredded

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