Apple and Manchego Salad with Marcona Almonds
A bright, light summer salad!
- 2 Tbsp . Tastealotta Cobrancosa EVOO
- 1 Tbsp . Tastealotta Sherry Reserva Wine Vinegar
- 1 Granny Smith apple
- 1/2 fennel bulb very thinly sliced, fronds removed
- 2 ounces Manchego cheese
- 1/2 cup toasted salted Marcona almonds
Mix dressing ingredients in a container and add a healthy pinch of salt. Shake until well combined.
Core and halve the apple. Cut half the apple into ¼ inch dice. Thinly slice the other half lengthwise.
Add both apple preparations to a bowl, along with the fennel, cheese and almonds. Gently mix ingredients.
Drizzle just enough vinaigrette over ingredients to lightly coat each piece. Gently toss.
Divide salad among 4 plates and garnish each with a sprinkle of chives and a fennel frond.