#1 Lightly toast walnut halves in a dry skillet over medium heat, approximately 2-3 minutes or until fragrant. Reduce heat, stir in honey and cayenne. Cook about 1-2 minutes ensuring nuts are evenly coated and mixture becomes sticky #2 Spread on a parchment-lined tray to cool. Sprinkle with a pinch of salt #3 For the warm bacon vinaigrette, whisk Dijon, red wine vinegar, sugar, salt, and pepper into the warm bacon fat. Set aside #4 Cook the bacon lardons in a skillet on medium heat until crisp. Transfer to a paper-towel lined plate. Reserve 1 tablespoon bacon fat for dressing #5 In a large bowl, add baby spinach, top with sliced apples, gorgonzola cheese, walnuts, and bacon #6 Pour the warm dressing over the salad and serve immediately.