- 2 tablespoons olive oil (preferably extra-virgin)
- 2 tablespoons frozen cranberry juice concentrate, thawed
- 1 tablespoon white wine vinegar
- 3 heads Belgian endive, thinly sliced crosswise
- 2 Red Delicious or Fuji apples, unpeeled, cored, chopped
- 1/2 cup chopped fresh cranberries
- 1/4 cup thinly sliced green onions
- 1/4 cup walnuts, toasted, coarsely chopped
- Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend. Season to taste with salt and pepper.
- Combine endive and apples in medium bowl. Pour dressing over; toss to coat. Sprinkle cranberries, green onions and walnuts over and serve.