Endive, Apple, And Celery Salad With Smoked Almonds And Cheddar

• 1/4 cup plus 1 tablespoon Champagne or white wine vinegar
• 2 Honeycrisp apples, thinly sliced
• 2 teaspoons whole-grain Dijon mustard
• 1/4 teaspoon kosher salt
• 1/3 cup extra-virgin olive oil
• 8 medium endives (about 1 3/4 pounds), 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
• 1/2 pound aged sharp cheddar, shaved on the slicing blade of a box grater
• 3/4 cup coarsely chopped salted, smoked almonds, divided
• Flaky sea salt
• Freshly ground black pepper
• 1/2 cup (1") chives

1. Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.
2. Meanwhile, whisk mustard, kosher salt, and remaining 1/4 cup vinegar in a medium bowl, then whisk in oil in a slow, steady stream.
3. Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.
4. 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.

white wine vinegar, apples, wholegrain, kosher salt, extravirgin olive oil, endives, celery, aged, almonds, salt, freshly ground black pepper, chives

Taken from www.epicurious.com/recipes/food/views/endive-apple-and-celery-salad-with-smoked-almonds-and-cheddar (may not work)