Yield
6 servings (serving size: 2 1/3 cups)
Photo: Jan Smith

How to Make It

Step 1

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.

Step 2

Preheat oven to 350°.

Step 3

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.

Step 4

Combine radicchio and remaining ingredients in a large bowl. Add vinaigrette and walnuts; toss well.

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