1-First step: Toast the walnuts Preheat the oven to 350 degrees F. Spread the walnut halves on an ungreased baking sheet in a single layer. Bake for 8 to 10 minutes until they smell fragrant and feel crisp. Keep a close eye on them because nuts can go from golden to burnt quickly. Once they are done, let them cool, then roughly chop them.

2-Second step: Make the dressing and prep the apples In a medium bowl, whisk together the finely chopped shallot, olive oil, red wine vinegar, maple syrup, cinnamon, and salt. The dressing should smell bright and warm at the same time, with a little sweetness from the maple syrup and spice from the cinnamon. Next, stir the sliced apples into the dressing. This helps coat them and keeps them looking fresh while you finish the rest of the salad. If you are slow at slicing, you can work in batches so the apple pieces do not sit out too long.

3-Third step: Build the salad base In a large serving bowl, add the baby arugula and thinly sliced Belgian endive. These greens create a crisp, slightly peppery base that balances the sweeter parts of the salad. Then add half of the cranberries or golden raisins, half of the cheese, and half of the toasted walnuts.

4-Fourth step: Add the apples and some dressing Transfer the apples, along with some of the dressing, into the bowl. Toss gently so the greens get lightly coated. Add more dressing little by little until the salad looks moist but not soggy. You want the leaves to glisten, not drown.

5-Final step: Finish and serve right away Top the salad with the remaining cranberries or raisins, cheese, and walnuts. Toss lightly one last time, just enough to mix the toppings through the bowl. Serve immediately so the greens stay crisp and the apples keep their fresh bite.