Brussels Sprout, Walnut and Gorgonzola Salad with Cranberry Vinaigrette

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1/4 cup white wine vinegar

2 tablespoons unsweetened cranberry juice

3 tablespoons olive oil

Kosher salt and freshly ground black pepper

8 ounces shredded Brussels sprouts

1 bunch Tuscan kale, stems removed and leaves thinly sliced crosswise (save stems for another use)

1/2 cup walnuts, chopped and toasted 

1/4 cup dried cranberries, chopped

1/4 cup crumbled Gorgonzola cheese