In a small pan over medium-low, toast the almonds until fragrant and they start to color. Set aside.
Meanwhile, add all the ingredients of the vinaigrette to a mini blender or food processor and process until smooth and creamy. Set aside.
In a large mixing bowl, add the mixed greens, cooked cauliflower, diced apple and shredded endive. Pour in dressing and toss delicately until well combined.
Transfer to a serving plate and sprinkle almonds on top.
This salad is best enjoyed immediately.
Notes
*I strongly recommend cooking the cauliflower the previous day, or at least 4 hours in advance so that it has time to completely cool.