Cooking Instructions

• Preheat the oven to 350 degrees F. Spread the walnuts into a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the nuts smell fragrant and toasty and they are crisp. Immediately transfer to a cutting board to cool. Roughly chop.
• In a medium mixing bowl, whisk together the dressing ingredients: shallot, olive oil, red wine vinegar, maple syrup, cinnamon, and salt. Add the apple and toss to coat.
• In a large serving bowl, place the arugula. Thinly cut the endive crosswise into very thin rounds (you'll have 3 cups or so). Add them to the bowl.
• Add half each of the cranberries, cheese, and walnuts.
• With a spoon, scoop the apple slices into the salad (some of the dressing and shallots will cling to the apples; some will be left behind in the bowl). Add a few more spoonfuls of the dressing to the salad to moisten it, then toss to coat. If the salad seems dry at this point, continue to spoon on small amounts of the dressing, tossing after each, until it’s moist but not sopping (it’s easy to overdress salad!).
• Sprinkle the remaining cranberries, cheese, and walnuts over the salad, then very lightly toss once more. Taste and add a bit of additional salt if desired (the amount you need will vary based on your cheese; with gorgonzola, our salad was just right). Enjoy immediately, with any remaining dressing on the side for serving as desired.