Instructions
1. Prepare the Candied Walnuts:
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Line a plate or baking sheet with parchment paper.
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In a non-stick skillet over medium heat, combine the walnuts, sugar, and butter.
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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.
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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:
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In a large trifle dish or clear glass bowl, create an even base layer with the chopped lettuce.
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Continue building the salad in the following order:
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A layer of finely chopped red onion
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A layer of chopped apples
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A layer of dried cranberries
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3. Make and Add the Dressing:
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In a medium bowl, whisk together the mayonnaise, sour cream, maple syrup, Dijon mustard, and apple cider vinegar until smooth and creamy.
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Season generously with salt and pepper.
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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:
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Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
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Just before serving, uncover the salad and sprinkle the crumbled bacon, Gorgonzola cheese, and candied walnuts over the top.
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Gently toss at the table to combine all the layers and serve immediately.
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