Endive, Apple, and Celery Salad with Smoked Almonds and Cheddar

Name: Endive, Apple, and Celery Salad with Smoked Almonds and Cheddar
Yield: 4 servings
Ingredients: 1 1/4 cup plus 1 tablespoon Champagne or white wine vinegar; 1 2 Honeycrisp apples, thinly sliced; 1 2 teaspoons whole-grain Dijon mustard; 1 1/4 teaspoon kosher salt; 1 1/3 cup extra-virgin olive oil; 1 8 medium endives (about 1 3/4 pounds), cut on the bias into 1/2"-thick slices, cores thinly sliced; 1 1 head of celery, leaves removed and reserved, stalks very thinly sliced on the bias; 1 1/2 pound aged sharp cheddar, shaved on the slicing blade of a box grater; 1 3/4 cup coarsely chopped salted, smoked almonds, divided; 1 Flaky sea salt; 1 Freshly ground black pepper; 1 1/2 cup (1") chives

From the kitchen of Carly

Crisp endive and apple meet sharp cheddar and smoked almonds in this bright, crunchy salad. A tangy Champagne vinaigrette pulls everything together while celery adds peppery freshness. It's elegant enough for dinner but simple enough for lunch.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup plus 1 tablespoon Champagne or white wine vinegar
12 Honeycrisp apples, thinly sliced
12 teaspoons whole-grain Dijon mustard
11/4 teaspoon kosher salt
11/3 cup extra-virgin olive oil
18 medium endives (about 1 3/4 pounds), cut on the bias into 1/2"-thick slices, cores thinly sliced
11 head of celery, leaves removed and reserved, stalks very thinly sliced on the bias
11/2 pound aged sharp cheddar, shaved on the slicing blade of a box grater
13/4 cup coarsely chopped salted, smoked almonds, divided
1Flaky sea salt
1Freshly ground black pepper
11/2 cup (1") chives

Instructions

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 1/4 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.