Apple Salad with Cabrales Cheese and Toasted Almonds

Contributed by José Andrés

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.
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.
Transfer the garlic and oil to a blender. Add the vinegar and shallot, season with salt and pepper and blend until smooth.
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.