ENDIVE, APPLE, AND CELERY SALAD WITH SMOKED ALMONDS AND CHEDDAR

[nverland]

ENDIVE, APPLE, AND CELERY SALAD WITH SMOKED ALMONDS AND CHEDDAR
YIELD8–10 servings ACTIVE TIME25 minutes TOTAL TIME25 minutes

INGREDIENTS

¼ cup plus 1 tablespoon Champagne or white wine vinegar
2 Honeycrisp apples, thinly sliced
2 teaspoons whole-grain Dijon mustard
¼ teaspoon kosher salt
1/3 cup extra-virgin olive oil
8 medium endives (about 1 ¾ pounds), cut on the bias into ½"-thick slices, cores thinly sliced
1 head of celery, leaves removed and reserved, stalks very thinly sliced on the bias
½ pound aged sharp cheddar, shaved on the slicing blade of a box grater
¾ cup coarsely chopped salted, smoked almonds, divided
Flaky sea salt
Freshly ground black pepper
½ cup (1") chives

PREPARATION

Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.
Meanwhile, whisk mustard, kosher salt, and remaining ¼ cup vinegar in a medium bowl, then whisk in oil in a slow, steady stream.
Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.
Drizzle dressing over salad. Gently toss until salad is evenly dressed, then season with sea salt and pepper. Top with chives, celery leaves, and remaining almonds.