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1 Shallot, thinly sliced crosswise into rings
1 cup fresh Parsley, tender stems and leaves
1 large tart Apple, cored and thinly sliced crosswise into rounds
1 tsp Asian Fish Sauce (optional)
2 Endives, ends trimmed, quartered lengthwise, leaves separated
2 Tbsp fresh Lemon Juice, plus more as needed
3 Tbsp Olive Oil
Freshly ground Black Pepper
Kosher salt to taste
½ cup Mint Leaves
½ cup skin-on roasted Almonds, chopped (see Note)
Preheat the oven to 350 degrees. Place the almonds on a rimmed baking sheet (you could use a rimless one, but they slide off easily, so be prepared to pick up nuts off the floor for at least a few weeks). Toast, shaking the baking sheet once or twice, until the nuts are evenly and deeply toasted, anywhere from 8 to 12 minutes. When you break open the nuts, they should be toasted to the core, smell like buttered toast, and be nuttier tasting than when they went in.
Combine the almonds and olive oil in a small bowl. Season well with salt and pepper.
Toss the endive, apple, shallot, parsley, mint, lemon juice, and fish sauce (if using) in a large bowl. Season with salt and pepper. Taste a leaf or two of endive and adjust with more lemon, salt, or pepper, if needed.
Place the apples and endive on a large serving platter or bowl and top with the salted almond mixture.
