Apples and cheese make a classic combination, here updated with Manchego cheese and the addition of Marcona almonds for a flavorful salad. A lemon-honey dressing pairs perfectly; try it with a strong flavored honey, such as chestnut or buckwheat.
Home » Recipes » Manchego, Apple and Almond Salad with Honey-Lemon Vinaigrette
2 tablespoons honey
1 lemon, Juice of
Salt and pepper, to taste
3 tablespoons extra-virgin olive oil, divided
1 red or green endive, rinsed, cored, cut into 1-inch pieces
1 head red leaf lettuce, washed, dried and torn into bite-size pieces
3 Braeburn or Granny Smith apples, cut into 1/2-inch cubes
1/3 pound Manchego cheese, cut into 1/2-inch cubes
3/4 cup salted Marcona almonds
Combine honey, lemon juice, salt and pepper to taste and 1 tablespoon water in a small bowl. Gradually whisk in 2 tablespoons of the olive oil. Taste and adjust seasoning, then set aside.
In a large bowl, toss endive and lettuce with remaining tablespoon of olive oil and sprinkle with salt and pepper to taste. Set aside. In another large bowl, toss apple, cheese and almonds with the vinaigrette. To serve, place a mound of the endive-lettuce mix on a plate, then top with a few spoonfuls of the apple-cheese mixture. Repeat for other plates and serve immediately.
Per Serving:240 calories (150 from fat), 16g total fat, 3.5g saturated fat, 10mg cholesterol, 330mg sodium, 18g carbohydrates, (5 g dietary fiber, 11g sugar), 8g protein.
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