Recipe Courtesy of Nikki Cascone

2 large Gala or other red apples
1/2 pound hard aged cheese like pecorino
1 bunch chive
1 large endive or 2 small
Salt to taste

FOR CITRUS DRESSING
2 lemons
1/4 cup honey
1 cup grape seed or extra virgin olive oil
3/4 cup rice wine vinegar or white wine vinegar
Salt to taste

Squeeze juice from lemons into a bowl, add vinegar honey and a pinch of salt. Slowly drizzle in oil while whisking to emulsify. Salt and honey can be adjusted for balance to desired consistency.

To make apple and endive salad:

Pull the outer leaves of endives (discard any brown leaves) and place them on a plate. Thinly slice the rest of the endive and place into a mixing bowl. With a vegetable peeler, shave a good amount of cheese (to your desired taste) into the mixing bowl. Using a mandolin with matchstick width teeth attachment (julienne) slice entire apple(s) into the mixing bowl. Add chopped chives and a pinch of salt. Add nuts (optional) and drizzle in citrus dressing - a little at a time as to not smother- to desired consistency. Serve mixed salad on top of the large reserved leaves on the plate. Garnish with a few slices of shaved cheese and sprinkle with chives for garnish.

Serves 4