Ingredients

• 2-1/2 tsp. sherry vinegar
• 1/4 tsp. Dijon mustard
• 1/4 tsp. granulated sugar
• 1 Tbs. walnut oil
• 1 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 small heads Belgian endive, halved lengthwise and sliced crosswise into bite-size pieces
• 1/4 small head radicchio, cored and sliced
• 3 Tbs. dried cranberries
• 1/4 cup toasted chopped hazelnuts
• 1/3 cup crumbled gorgonzola