150 g almonds, raw
2 garlics
3 bread slices
50 ml virgin olive oil
3 tablespoons sherry vinegar
4 tablespoons milk
1 pinch cooking salt
Garnishments:
100 g Jerte cherries
1 cooking apple

Remove crust from bread, mince and soak in milk. Crush almonds in the blender with a pinch salt and peeled garlics. Add wet bread. Beat gain. Put in a bowl and add oil slowly as in a mahonnaise so that it emulsifies. Add vinegar. Do not stop beating and add 3/4 l water to almonds cream. Add more salt if necessary. Cool in the fridge at least for 2 hours. Serve with the cherries, washed and dried, and the apple, divided into cubes.