1-First Step: Prep the oven and toast the walnuts. Preheat your oven to 350°F. Spread the 3/4 cup raw walnut halves in a single layer on a baking sheet. Toast for 8 to 10 minutes, just until they smell fragrant and taste crisp. Watch them closely near the end, since nuts can go from golden to burnt quickly. Once they are cool, chop them into smaller pieces.

2-Second Step: Mix the dressing. In a medium bowl, whisk together the 1 small very finely chopped shallot, 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 tablespoon maple syrup, 3/4 teaspoon cinnamon, and 1/4 teaspoon salt. The dressing should look glossy and slightly thick. Taste it if you like, then adjust the salt or vinegar lightly if needed.

3-Third Step: Coat the apple slices. Add the thinly sliced apple to the dressing and toss gently so every slice gets coated. This helps prevent browning and gives the fruit time to pick up flavor. If you are making the salad ahead, this step is especially helpful because it keeps the apples looking fresh.

4-Fourth Step: Build the greens base. In a large salad bowl, combine the 4 ounces baby arugula with the 3 Belgian endives, thinly sliced. The arugula gives a peppery bite, while the endive adds crispness and a light bitter edge. If you do not have endive, use more arugula or a bit of radicchio for a similar effect.

5-Fifth Step: Add the first round of toppings. Scatter in half of the dried cranberries or golden raisins, half of the crumbled cheese, and half of the toasted walnuts. This gives the salad a little of everything in every forkful, which is especially nice if you are serving it to guests or packing it for a lunch plate.

6-Sixth Step: Add the dressed apples. Transfer the dressed apple slices into the bowl and toss gently to coat the greens. Add a little more dressing if the salad looks dry, but do it slowly. Too much dressing can make the greens wilt before serving.

7-Final Step: Finish and serve. Top with the remaining cranberries, cheese, and walnuts. Toss lightly so the ingredients stay visible and textured. Taste and adjust with a tiny pinch more salt if needed. Serve right away for the best crunch and flavor.