Apple, Almond, and Endive Salad with Creamy Herb Dressing

This recipe is delicious, but requires effort to clean and cut the endive and herbs. I substituted one tsp of tarragon vinegar for the blond verjus. The tarragon flavor was too intense, so next time I will use a tsp of either cider or white wine vinegar. I also added 1/2 Tbs honey to the dressing to offset the sharpness. To make the salad easier to eat, I cut the endive leaves horizontally and diced the apples in small cubes. I also added seeds from one pomegranate, which added beautiful color and a wonderful taste. The toasted almonds are very important to the flavor of the salad, so do not omit them. I omitted the 1/4 tsp of salt that is sprinkled over the top of the salad at the end, as there was more than enough salt in the dressing. I did not add the full 1/4 tsp of pepper of the top of the salad either, I just sprinkled some on. The dressing is very intense in flavor, so I recommend that you taste before adding all of it. This is a salad for a sophisticated palate.