APPLE, MANCHEGO, and MARCONA ALMOND SALAD

INGREDIENTS
​2 large Granny Smith apples, peeled, cored and cut into small dice
8 ounces Manchego cheese, rind removed and cut into small dice
½ cup chopped Spanish Marcona almonds
Juice of 1 large lemon
2 Tablespoons extra virgin olive oil
2 Tablespoons chopped fresh chives
Sea salt, to taste
Belgian endive leaves, for serving
 
INSTRUCTIONS
Combine apples, Manchego and Marcona almonds in medium bowl and toss with lemon juice, olive oil and chives.  Season to taste with sea salt.  Fill endive leaves with a little of the salad and place on a platter for serving.  Enjoy with Kila Cava.

Recipe & Photography by Julie Kinnard