Preheat a small skillet over medium heat. Add shelled pistachios and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool, then roughly chop and set aside.

Prepare Manchego

Using a vegetable peeler or sharp knife, shave or thinly slice Manchego into ribbons or small bite-sized pieces. Keep refrigerated until assembly.

Wash and dry greens

Rinse mixed greens in cold water and spin in a salad spinner or pat dry thoroughly with clean kitchen towels. Excess moisture will dilute the dressing.

Slice produce

Thinly slice the cucumber and julienne the green apple if using. Chop chives finely. Keep components separate until dressing is ready.

Assemble salad

In a large bowl, place the dried mixed greens. Add the sliced cucumber and julienned apple. Drizzle with enough blush vinaigrette to lightly coat (start with about 2–3 tbs). Toss gently to combine, then scatter Manchego ribbons and toasted pistachios on top. Sprinkle chives and finish with a small extra drizzle of vinaigrette if needed. Serve immediately.

Blush Vinaigrette

Combine the white wine vinegar, lemon juice, honey, Dijon mustard, minced shallot, and red beet juice in a small bowl or jar. Whisk or shake to dissolve the honey and mustard.

Slowly stream in the extra-virgin olive oil while whisking continuously to emulsify the dressing, or add oil to the jar and shake vigorously until combined and slightly thickened.

Season with salt and black pepper to taste. Taste and adjust balance: add a little more honey if too tart, more vinegar or lemon for brightness, or a touch more beet juice for deeper color.

Let the vinaigrette rest for 5–10 minutes at room temperature to allow the shallot flavor to mellow and meld. Give it a final whisk or shake before using.