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For the dressing 2 tablespoons apple cider vinegar 2 tablespoons red wine vinegar Juice of 1 lemon 3 small garlic cloves, grated 3 teaspoons kosher salt 1 tablespoon honey teaspoon thyme leaves cup olive oil For the salad ~12 Brussels sprouts (10.5 oz) (300 g) 1 celery heart 4 white endives 1 apple, any variety you like to eat pound, 215 grams semi-firm cheese, like Manchego or Cheddar To make the dressing, combine all the ingredients in a small jar and shake

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