In a bowl, toss together the escarole, endive, and celery. Place in the refrigerator.
In a small bowl, whisk together the vinegar, nut oil and olive oil. Season to taste with salt and pepper.
To serve, toss the escarole, endive, and celery with the dressing, sliced dried figs and walnuts. Place in a salad bowl and using a cheese shaver or vegetable peeler, shave Manchego cheese onto the top of the salad.