Ingredients

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

Directions

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.