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Apple Salad with Cabrales Cheese and Toasted Almonds
© Javier Salas

Apple Salad with Cabrales Cheese and Toasted Almonds

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  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.