Ingredients 1 cup blanched whole almonds 7 medium garlic cloves 1/4 cup extra-virgin olive oil 2 tablespoons sherry vinegar 1 tablespoon chopped shallot Kosher salt and freshly ground pepper 3 large Granny Smith apples 2 tablespoons chopped chives 5 ounces Cabrales cheese, crumbled Instructions 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.