Belgian Endive and Apple Salad with Cranberry Vinaigrette

Ingredients

• Vinaigrette:
• 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
• Salad:
• 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

Preparation

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.
2. Preheat oven to 350°.
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.
4. Combine radicchio and remaining ingredients in a large bowl. Add vinaigrette and walnuts; toss well.