My F&W
quick save (...)
Apple Salad with Cabrales Cheese and Toasted Almonds
© Javier Salas

Apple Salad with Cabrales Cheese and Toasted Almonds

  • FAST
  1. 1 cup blanched whole almonds
  2. 7 medium garlic cloves
  3. 1/4 cup extra-virgin olive oil
  4. 2 tablespoons sherry vinegar
  5. 1 tablespoon chopped shallot
  6. Kosher salt and freshly ground pepper
  7. 3 large Granny Smith apples
  8. 2 tablespoons chopped chives
  9. 5 ounces Cabrales cheese, crumbled
  1. Preheat the oven to 350°. Spread the almonds on a small baking sheet and bake for 10 minutes, or until lightly toasted. Transfer to a plate and let cool, then coarsely chop.
  2. In a small saucepan, cook the garlic cloves in the olive oil over moderately high heat until golden, about 5 minutes. Remove from the heat and let cool.
  3. Transfer the garlic and oil to a blender. Add the vinegar and shallot, season with salt and pepper and blend until smooth.
  4. Halve and core the apples, then cut them into 1/4-inch matchsticks. In a large bowl, toss the apples with the almonds, chives and dressing. Top with the Cabrales and serve.
Make Ahead The dressing can be refrigerated overnight.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.