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Endive and Apple Salad with Cranberry Vinaigrette

A great salad that is quick to put together with a little prep the night before...

		VINAIGRETTE:
1 cup		cranberry juice cocktail
¾ cup		sweetened dried cranberries
¼ cup		red wine vinegar
3 Tbs		finely chopped shallots
1 clove		garlic, minced
1 Tbs		olive oil
¼ tsp		kosher salt
¼ tsp		freshly ground black pepper
		SALAD:
3 Tbs		chopped walnuts
2 tsp		brown sugar
1 tsp		butter, melted
¼ tsp		ground cinnamon
1/8 tsp		ground allspice
1/8 tsp		freshly ground black pepper
3 cups		torn radicchio
3 cups		baby spinach
¼ cup		(1 ounce) Stilton cheese, crumbled
2 medium		Fuji apples, thinly sliced (about 1 pound)
2 heads		Belgian endive, cut lengthwise into strips

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, shallts, and garlic. Drizzle oil into pan, stirring with whisk until blended. Stir in salt and ¼ teaspoon pepper. Cool vinaigrette to room temperature.
2	Preheat oven to 350°F.
3	To prepare salad, combine walnuts and next 5 ingredients (through pepper); toss well. Spread on a foil-lined baking sheet. Bake for 5 minutes or until toasted.
4	Combine radicchio and remaining ingredients in a large bowl. Add vinaigrette and walnuts; toss well.

Servings: 6

Yield: Serving size 2 1/3 cups

Nutrition Facts

Cooking Tips

*To save time, make vinaigrette, toast nuts and prepare greens the night before you serve this salad.

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