Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　A mix of sweet, smoky, and pleasingly bitter notes gives this crisp, bright salad a modern flair.

　　

Ingredients

8–10 servings

　　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

　　

Step 1

Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.

　　

Step 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.

　　

Step 3

Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.

　　

Step 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.