Pluck off any bruised or damaged outer leaves from the endives and then cut the heads in half lengthwise through the root ends. Holding your knife at an angle, cut the endives crosswise into 1-inch-thick slices. Discard the root ends.
Combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the cream and olive oil, and season with a few grinds of pepper. Taste with a piece of endive and season the vinaigrette with more lemon juice, vinegar, or salt if necessary. Set aside.
Put the endives, watercress, apple, tarragon, chives, chervil (if using), and parsley (if using) in a large bowl. Season with salt and pepper. Gently toss the salad with just enough of the vinaigrette to lightly coat. Season to taste with more salt if necessary. Gently transfer the salad to a platter or individual serving plates. Scatter the almonds on top and serve, passing any remaining vinaigrette at the table.
Make this a meal by serving seared, sliced chicken breast along with the salad.
nutrition information (per serving): Calories (kcal): 190; Fat (g): 14; Fat Calories (kcal): 120; Saturated Fat (g): 3.5; Protein (g): 5; Monounsaturated Fat (g): 7; Carbohydrates (g): 16; Polyunsaturated Fat (g): 2; Sodium (mg): 90; Cholesterol (mg): 15; Fiber (g): 6.