Chef José Andrés

Photo: Stephen Osman / Los Angeles Times

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.