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.
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