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 teaspoons kosher salt

• 80ml extra-virgin olive oil

• 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

• Flaky sea salt

• Freshly ground black pepper

• 1/2 cup (1") chives

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.