In a large bowl, combine the frisée, pears, pomegranate seeds, and cheese.
In a small bowl, whisk together the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisking constantly, gradually add the oil. Toss with the salad.
Make-Ahead Tip: Clean and dry the frisée and refrigerate in a resealable container or bag for up to 2 days. Make the vinaigrette in a jar and refrigerate up to 2 days. Shave the manchego and refrigerate in a resealable container or bag for up to 1 day. Shake the vinaigrette well before adding to the salad.