Belgian Endive And Apple Salad With Cranberry Vinaigrette

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Ingredients

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

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

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