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Quick, Easy, Tasty

Apple & Fennel Salad

Great with Verdejo

Recipe

By Chef José Andrés

Quick, Easy, Tasty

By Chef José Andrés

Serves 4

  • 8 ounces Manchego cheese, preferably aged 3-months
  • 1 bulb fennel
  • 2 tart green apples
  • ¼ cup walnuts, lightly toasted
  • Sherry dressing (see below)
  • 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 mandoline or with a very sharp knife. Slice the fennel bulb thinly on a mandoline 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.

Sherry Dressing

  • 3 tablespoons Spanish extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • Pinch salt
  • Combine oil and vinegar with a whisk. Add salt to taste.

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