Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper and arrange the bacon strips in a single layer. Bake for about 20 minutes or until crispy, flipping the strips halfway through for even cooking. Once done, transfer the bacon to paper towels to drain excess fat.

In a skillet over medium-low heat, melt 2 tablespoons of butter. Add in 1 cup of walnuts and a sprinkle of brown sugar, stirring constantly for about 3-4 minutes until the walnuts are fragrant and lightly toasted. Once well-coated and caramelized, transfer the walnuts to a bowl to cool.

In a jar, combine 2 tablespoons of Dijon mustard, 2 tablespoons of red wine vinegar, and 1 tablespoon of maple syrup. Season your dressing with a pinch of kosher salt and freshly ground black pepper. Pour in 3 tablespoons of olive oil, seal the jar, and shake vigorously until emulsified.

In a large serving bowl, create a bed of mixed lettuce greens. Layer on the crispy bacon, candied walnuts, thinly sliced red onions, and a handful of dried cherries, raisins, or cranberries. Add crumbles of blue cheese and toss in sliced apples.

Drizzle the prepared dressing over the salad just before serving. Toss gently to combine all ingredients, ensuring the greens are coated without wilting.