Escarole, Apples, Almonds and Shaved Parmesan Salad

Ingredients

• 1 small head escarole, torn into 1 1/2" pieces
• 2 Belgian endive, leaves separated
• 2 stalks celery, cut on the sharp diagonal into thin slices
• 1 1/2 tablespoons white wine vinegar
• 4 tablespoons extra virgin olive oil
• salt and freshly ground black pepper
• 1 Granny Smith or Pippin apple, halved, cored, thinly slice
• 1/2 cup whole almonds, toasted and halved
• 1/3 cup shaved Parmigiano Reggiano