Shaved Fennel Apple Salad with Manchego
A delicious dish I had at a tapas restaurant in DC. A mandolin slicer helps to reduce the prep time.
¼ C freshly squeezed lemon juice
2 tbsp chopped fresh tarragon
¼ C extra-virgin olive oil
Salt and freshly ground black pepper
2 Granny Smith apples, peeled, cored, and thinly sliced
2 bulbs fennel, thinly sliced
2 tbsp chopped fennel fronds
2 tbsp chopped chives
4 oz Monchego cheese, shredded
½ C almond slivers
To prepare the vinaigrette: Whisk together the lemon juice, chopped chives and fennel fronds, and olive oil in a large bowl and season to taste with salt and pepper.
To prepare the salad: Thinly slice the apple and fennel. Toss with the vinaigrette in the large bowl. Top with shredded Monchego and almond slivers.
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