Make vinaigrette, toast nuts, and prepare greens up to two days in advance. Substitute walnut or olive oil if hazelnut oil isn't available. To reduce prep time, you can use bagged Italian blend greens.
1 cup cranberry juice cocktail
3/4 cup sweetened dried cranberries
1/4 cup red wine vinegar
3 tablespoons finely chopped shallots
1 garlic clove, minced
1 tablespoon hazelnut oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped walnuts
2 teaspoons brown sugar
1 teaspoon butter, melted
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon freshly ground black pepper
3 cups torn radicchio
3 cups baby spinach
1/4 cup (1 ounce) Stilton cheese, crumbled
2 Fuji apples, thinly sliced (about 1 pound)
2 heads Belgian endive, cut lengthwise into strips
How to Make It
To prepare vinaigrette, combine juice and cranberries in a small saucepan; bring to a boil. Reduce heat; simmer 10 minutes or until most of liquid evaporates. Remove from heat; stir in vinegar, shallots, and garlic. Drizzle oil into pan, stirring with a whisk until blended. Stir in salt and 1/4 teaspoon pepper. Cool vinaigrette to room temperature.
Preheat oven to 350°.
To prepare salad, combine walnuts and next 5 ingredients (through 1/8 teaspoon pepper); toss well. Spread on a foil-lined baking sheet. Bake at 350° for 5 minutes or until toasted.
Combine radicchio and remaining ingredients in a large bowl. Add vinaigrette and walnuts; toss well.