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

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

• 60ml plus 1 tablespoon Champagne or white wine vinegar

• 2 Honeycrisp apples, thinly sliced

• 2 teaspoons whole-grain Dijon mustard

• 1/4 cucchiaini di sale kosher

• 80ml olio extravergine di oliva

• 8 medium endives (about 800g), cut on the bias into 1/2"-thick slices, cores thinly sliced

• 1 head of celery, leaves removed and reserved, stalks very thinly sliced on the bias

• 230g aged sharp cheddar, shaved on the slicing blade of a box grater

• 110g coarsely chopped salted, smoked almonds, divided

• Sale marino a scaglie

• Pepe nero macinato fresco

• 1/2 cup (1") chives

How to make Endive, Apple, and Celery Salad with Smoked Almonds and Cheddar

Combine 1 tablespoon vinegar and 725ml cold water in a medium bowl. Add apple slices and let soak.

Meanwhile, whisk mustard, kosher salt, and remaining 60ml 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.

Avvertenza

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