Directions

• Line a small rimmed baking sheet with parchment paper; set aside. Combine almonds and 2 tablespoons sugar in a medium-size nonstick skillet over medium; cook, stirring constantly using a heatproof rubber spatula, until sugar melts, browns, and coats almonds, about 5 minutes. Remove from heat, and quickly stir in 1/2 teaspoon paprika and 1/4 teaspoon salt. Scrape almond mixture onto prepared baking sheet, and quickly spread into an even layer. Let cool completely, about 10 minutes. Break candied almonds into small clusters; set aside until ready to use.
• Meanwhile, slice each collard green leaf along both sides of the stem using a sharp knife. Discard stems, or reserve for another use. Stack leaf halves in small piles, lining up the leaves’ cut sides in the same direction. Roll up a leaf stack lengthwise into a tight cylinder that resembles a cigar. Using a sharp knife, slice the rolled stack crosswise into 1/4-inch-thick ribbons; transfer to a large bowl. Repeat process with remaining leaf stacks. Lightly toss to fluff up the sliced collard greens.
• Whisk together orange juice, mustard, vinegar, remaining 2 teaspoons sugar, remaining 1/4 teaspoon salt, and remaining pinch of smoked paprika in a small bowl. Gradually add oil in a thin, steady stream, whisking until vinaigrette is emulsified.
• Drizzle half of the vinaigrette over the greens. Using clean hands, firmly massage greens, rubbing dressing into collards until they become slightly darker and their volume is reduced by about half, 1 to 2 minutes. Add cherries, 1 ounce Manchego (about 1/4 cup), and remaining vinaigrette; toss to combine. Top with remaining 1 ounce Manchego and reserved candied almonds.