
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']

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.
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