This unexpected, vibrant, fresh salad can be enjoyed alone. It can also be served in a variety of vessels as an appetizer--such as atop crostini, in mini phyllo cups, or in endive cups.
Use a high-quality olive oil.
I was really excited to try this recipe and it was delicious. It has a wonderful mix of textures and flavors! We served it on crackers. Even my picky daughter loved it!
Read More I didn't have any fresh chives on hand, so I used the green part of a scallion instead. It was different. I didn't love it, but I didn't hate it either. I served it over crostini for lunch, and then tossed the leftovers on top of my dinner salad. Interesting, but not something that I'd make again.
Read More I was really excited to try this recipe and it was delicious. It has a wonderful mix of textures and flavors! We served it on crackers. Even my picky daughter loved it!
I sent hubby to the market to buy me Granny Smith apples and he came back with Honey Crisp apples! So I went with them. I did not have slivered almonds so I chopped whole almonds. I subbed the green part of a scallion for the chives. I ate it straight out of the bowl. Very good. Thanks for sharing.
I was excited to try this salad as it reminds me of one from my favorite restaurant. It is delicious! The almonds are a must, not optional as the recipe says. It gives the perfect crunch. The salty cheese and green apples are a match made in heaven! And the chives and lemon give it another tasty layer of flavor. My dice was larger but you could do it smaller if you prefer. This is a new favorite and I'll for sure be making it again. It's so easy and has a fabulous taste. It's going to be my go-to summer salad.
The tartness of the Granny Smith apples and the smooth flavor of the manchego cheese was a nice combination. I added more lime juice to balance out all of the EVOO in the recipe and also added about 1 TBSP of honey for a nice tang and sweetness mix with to the EVOO and lime. The fresh chives really help bring out the flavor. The whole family loved it and ate it simply as a salad so i'll definitely make this again.
I didn't have any fresh chives on hand, so I used the green part of a scallion instead. It was different. I didn't love it, but I didn't hate it either. I served it over crostini for lunch, and then tossed the leftovers on top of my dinner salad. Interesting, but not something that I'd make again.
