Instructions
1. Prepare the Candied Walnuts:
Line a plate or baking sheet with parchment paper.
In a non-stick skillet over medium heat, combine the walnuts, sugar, and butter.
Cook for 5-7 minutes, stirring frequently. Once the sugar begins to melt, stir constantly until the nuts are fully coated and the sugar has caramelized.
Immediately spread the nuts onto the prepared parchment paper. Use a fork or spatula to separate them, then let them cool completely until hard.
2. Assemble the Salad Layers:
In a large trifle dish or clear glass bowl, create an even base layer with the chopped lettuce.
Continue building the salad in the following order:
A layer of finely chopped red onion
A layer of chopped apples
A layer of dried cranberries
3. Make and Add the Dressing:
In a medium bowl, whisk together the mayonnaise, sour cream, maple syrup, Dijon mustard, and apple cider vinegar until smooth and creamy.
Season generously with salt and pepper.
Carefully pour the dressing over the top of the salad, spreading it evenly with a spatula to seal the layers underneath.
4. Chill and Serve:
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
Just before serving, uncover the salad and sprinkle the crumbled bacon, Gorgonzola cheese, and candied walnuts over the top.
Gently toss at the table to combine all the layers and serve immediately.
