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.