Honeycrisp Apple and Manchego Salad

cuisine American
difficulty Simple
season Fall
serves 4


2 Honeycrisp apples Manchego cheese Extra virgin olive oil Chives Freshly ground black pepper


  1. Slice apples with a hand held mandolin. When near the center, turn the apple over and slice the other side to the center. Toss out core. Stack and cut apple slices into matchsticks—be careful to remove any core or seed from center.
  2. Slice the rind off of the Manchego cheese wedge. Slice cheese on mandolin (it will come out in triangles). Cut triangles into matchsticks.
  3. Combine the apple and cheese matchsticks by gently lifting and tossing together.
  4. Add a bit of extra virgin olive oil to lightly dress the fruit and cheese.
  5. With a pair of kitchen sheers, snip chives onto salad and generously season with freshly ground-cracked black pepper.
  6. Toss gently with fingers one more time. Serve within 2 to 3 hours.