1-First Step: Toast the walnuts Start by heating the oven to 350 degrees F. Spread the raw walnut halves in a single layer on a baking sheet. Toast them for 8 to 10 minutes, checking near the end so they do not burn. Once they smell fragrant and look lightly browned, remove them from the oven and let them cool for a few minutes. Then chop them into smaller pieces so they scatter nicely through the salad.

2-Second Step: Make the dressing In a medium bowl or small jar, whisk together the olive oil, red wine vinegar, maple syrup, cinnamon, salt, and very finely chopped shallot. Stir until the dressing looks smooth and the cinnamon is well mixed in. If you prefer, shake everything in a jar with a tight lid. That method is fast and helps the flavors blend nicely.

3-Third Step: Stir the apples into the dressing Add the thinly sliced apples right into the bowl with the dressing. Toss them gently so every slice gets coated. This helps prevent browning and gives the apples flavor before they even reach the salad bowl. If you are working slowly, this step also keeps the apples looking fresh and bright.

4-Fourth Step: Build the salad base Place the baby arugula and Belgian endive in a large serving bowl. Tear the endive if needed, or keep the leaves whole if they are small and neat. The mix of peppery arugula and bitter endive gives the salad a layered flavor, while the different shapes make the bowl look lively and fresh.

5-Fifth Step: Add part of the toppings Add half of the dried cranberries, half of the cheese, and half of the toasted walnuts to the bowl. This gives you some topping in every layer instead of leaving everything on top. It also helps the flavors mix more evenly once you toss the salad.

6-Sixth Step: Add the apples and toss gently Pour the apples and dressing over the greens, then toss everything together with light hands. The goal is to coat the leaves without bruising them. Use salad tongs or clean hands and work slowly so the arugula and endive stay crisp.

7-Final Step: Finish and serve Scatter the remaining cranberries, cheese, and walnuts over the top. Give the salad one last light toss so the finishing ingredients stay visible. Serve right away for the best texture, especially if you want the greens to stay crisp and the walnuts to keep their crunch.