Belgian Endive and Apple Salad with Cranberry Vinaigrette
6 servings (serving size: 2 1/3 cups)
Photo: Jan Smith
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.
Excellent and beautiful salad (much more attractive than the photo). Subbed torn whole-leaf spinach for baby and tossed only the apples & greens with the vinaigrette, reserved the spiced walnuts & cheese to top the individual salads.