Endives with Serrano Ham, Cabrales and Clementines

INGREDIENTS:2 Tbsp. extra virgin Spanish olive oil
1 Tbsp. sherry vinegar
¼ tsp. salt
2 endives (about 20 leaves)
8 slices Serrano ham (about 4 oz.)
4 Spanish clementines (or 2 oranges), peeled and sliced
¼ cup sliced almonds, toasted
¼ cup crumbled Cabrales cheese
1 Tbsp. chopped chives DIRECTIONS:To prepare dressing: In a small bowl, whisk

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