• prep: 25 min
• cook: 25 min
• total: 50 min

servings:

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

• 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

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