Apple and Fennel Salad with Manchego and Walnuts
The flavors in this salad are fantastic. The heartiness of the walnut and the apple were the perfect tint of winter which, combined with the fennel and chives that reminded me of early spring, made for the perfect “transition salad” between seasons. Ideally, you should probably slice your fennel and perhaps your apple on a mandolin. When I was a poor student, I did not have one of those. That being said, slicing both really thinly with an extremely sharp knife did the trick for me. This also kept pretty well in the fridge and made for a great side salad at lunch the next day. Also, be sure to slice your apple last, as that will preserve it’s color.
- 8 ounces Manchego cheese preferably aged 3-months
- 1 bulb fennel
- 2 tart green apples
- ¼ cup walnuts lightly toasted
- Salt to taste
- Chives for garnish
- Cut the Manchego into 2” batons. Cut one of the apples into ¼” cubes, and slice the other thinly on a mandolin or with a very sharp knife. Slice the fennel bulb thinly on a mandolin or with a very sharp knife. Toss everything in a bowl with the sherry dressing, and season with salt. Before serving, top with minced chives. Serve immediately.
- Combine oil and vinegar with a whisk. Add salt to taste.
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