Amanida Andorrana

Prepare the vinaigrette by whisking together the olive oil, sherry vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified. Set aside to let the flavors meld while you assemble the salad.

Arrange the endive leaves and mixed greens on a large platter or in a wide salad bowl. The endive leaves can stand upright around the edges for a dramatic presentation.

Scatter the thinly sliced apple over the greens. Toss the apple slices with a squeeze of lemon juice first if preparing ahead to prevent browning.

Distribute the toasted walnuts and dried cranberries evenly across the salad. The walnuts should be warm from toasting, which releases their oils and makes them more aromatic.

Using a vegetable peeler, shave thin curls of mountain cheese over the top of the salad. The shavings should be thin enough to melt slightly on the tongue.

Drizzle the sherry vinaigrette over the salad just before serving. Toss gently at the table, or let each person dress their own portion. The vinaigrette should lightly coat the leaves without pooling at the bottom.