1-First step: Toast the walnuts Start by preheating your oven to 350 degrees F. Spread the 3/4 cup raw walnut halves on a baking sheet in a single layer. Bake for 8 to 10 minutes, just until the walnuts smell fragrant and feel crisp.

2-Second step: Make the dressing In a medium bowl, whisk together the 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon maple syrup, 3/4 teaspoon cinnamon, 1/4 teaspoon salt, and the finely chopped shallot. Whisk until the dressing looks smooth and slightly thickened.

3-Third step: Coat the apples Add the thinly sliced apples to the bowl with the dressing and toss them gently until they are coated. This helps keep the apple slices looking fresh and adds flavor right away. It also slows browning, which is helpful if you are making the salad ahead of time for lunch, a potluck, or a family dinner.

4-Fourth step: Build the salad base Place the 4 ounces baby arugula and the thinly sliced Belgian endive into a large serving bowl. Toss them lightly to mix the greens. The arugula gives a peppery note, while the endive adds crisp texture and a gentle bitter edge that plays well with the fruit and cheese.

5-Fifth step: Add the first round of toppings Add half of the cranberries or golden raisins, half of the cheese, and half of the chopped walnuts to the bowl. This layered approach helps distribute the flavors so every serving gets a little bit of everything.

6-Sixth step: Add the apples and toss gently Scoop the dressed apples into the salad. Add some of the dressing from the bowl, just enough to moisten the greens without drowning them. Toss gently until the salad is lightly coated.

7-Final step: Finish and serve Add the remaining cranberries or raisins, cheese, and walnuts over the top. Toss very lightly once more, just enough to combine. Taste the salad and add a little more salt if needed.