- 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
- 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.