Wednesday, September 26, 2007
apple manchego salad
What to do with all those apples you just picked? Here's a recipe I adapted from EatingWell's Crunchy Pear Salad with my favorite cheese and fruit combo: apples and Manchego cheese (an aged nutty sheep's cheese from Spain). I like how the Manchego holds its shape and texture with the vinegar dressing. Or you can make it a Vermont apple salad and use white Cheddar instead. Leave the apple skins on for a splash of color.
2 stalks celery, cut into small 1/4 inch pieces
1 tablespoon cider vinegar
1 tablespoon brown rice vinegar
1 tablespoon honey
1 tablespoon olive oil
2 large apples, such as McIntosh or Cortland, diced
1 cup finely diced Manchego cheese
3/4 cup chopped pecans, toasted
Salt & freshly ground pepper to taste
Soak celery in a bowl of ice water for 15 minutes and then drain. Whisk vinegar and honey in a large bowl until the honey is dissolved completely. Whisk in the olive oil. Add apples and gently coat. In a large serving bowl or salad bowl, combine the apples, celery, cheese, and pecans. Season with pepper and salt. Serve at room temperature or chilled.