Green Apple Salad with Manchego and Spiced Almond Dressing

1. Heat the oil in a small skillet over medium heat; add the bacon and cook until crispy, about 2 minutes, stirring frequently. Transfer to a paper towel-lined plate to drain excess oil; cool completely.

2. If you want to remove the apple cores, use a corer to do so before you slice the apples. Thinly slice the apples cross-wise into somewhere between 1/8 to 1/16-inch thick slices. Put the apple slices into the lemon water and let them sit for 5 minutes (try to keep them in the shape of the apple if possible to make assembling the salads easier). Drain the apple slices and pat them dry.

3. For the dressing, stir together the almond butter, water, sherry vinegar, honey, and spices in a small bowl until smooth.

4. To assemble each salad, get out 2 appetizer-sided plates and place the bottom slice of apple in the center of each. Arrange both apples from the bottom up, adding leaves of lettuce, shavings of cheese, and drizzles of the almond butter dressing randomly throughout.

5. Serve.