Fustini's Oils and Vinegars
Endive, Apple, and Celery Salad

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Endive, Apple, and Celery Salad


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Endive, Apple, and Celery Salad

Submitted by Mallory Milligan


  • 1/4 cup plus 1 tablespoon Fustini's 12 Year White balsamic
  • 2 Honeycrisp apples, thinly sliced
  • 2 teaspoons whole-grain Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/3 cup Fustini's Delicate SELECT 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


Adapted from "Epicurious"


Step 1. 

Combine 1 tablespoon vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.  Whisk mustard, kosher salt, and remaining 1/4 cup vinegar in a medium bowl, then whisk in olive 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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