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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

Description

Make Vinaigrette, Toast Nuts, And Prepare Greens Up To Two Days In Advance. Substitute Walnut Or Olive Oil If Hazelnut Oil Isn't Available. To Reduce Prep Time, You Can Use Bagged Italian Blend Greens.

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