Belgian Endive and Apple Salad with Cranberry Vinaigrette

Categories: Salads

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

Directions

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.

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