Apple And Manchego Cheese Slaw

• 1 cup whole raw walnuts
• 7 medium garlic cloves, peeled and left whole
• 1/4 cup extra virgin olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon chopped shallot
• Salt and pepper
• 5 ounces Manchego cheese
• 3 large Granny Smith apples
• 2 tablespoons chopped chives

1. Preheat oven to 350u0b0F. Spread the walnuts evenly on a baking sheet and bake for about 10 minutes, until toasted and fragrant. Set aside to cool.
2. In a small saucepan, heat the garlic and olive oil together, turning every so often, until the garlic is golden on all sides, about 5 minutes total. Set the garlic and oil mixture aside to cool.
3. Once the oil is cool, pour the oil and garlic into a blender and add the sherry vinegar and shallots. Season with salt and pepper and puree
4. until smooth. (This can be done in advance; refrigerate until you are ready to assemble the salad.)
5. Cut the Manchego cheese into 1/4"-wide matchsticks. Place in a large bowl with the chopped chives.
6. Core the apples (do not peel them) and cut them into 1/4"-wide matchsticks. Add them to the bowl with the cheese and chives. Sprinkle the toasted almonds over the salad. Pour the dressing over the top and toss until the salad is well-coated with dressing and the apples, cheese and walnuts are evenly distributed.

walnuts, garlic, extra virgin olive oil, sherry vinegar, shallot, salt, manchego cheese, apples, chives

Taken from www.epicurious.com/recipes/member/views/apple-and-manchego-cheese-slaw-50081973 (may not work)