Core the honeycrisp apple and slice it thinly (about 1/8-inch). If desired, toss the apple slices with 1 teaspoon lemon juice to prevent browning before adding to the salad.

Thinly slice 1/4 cup red onion into rings or half-moons. If you want a milder onion flavor, rinse the slices briefly under cold water and drain before adding.

Add 3 ounces dried cherries and 3 ounces toasted, roughly chopped walnuts to the bowl. To toast walnuts: place in a dry skillet over medium heat, stir frequently for 4–6 minutes until fragrant and lightly browned, then cool before chopping.

Crumble 3 ounces gorgonzola cheese and sprinkle over the top of the salad.

Gently toss the salad to combine ingredients just before dressing so leaves stay crisp.

Apple Cider Honey Vinaigrette

Make the vinaigrette

In a small jar or bowl, combine 3 tablespoons apple cider vinegar, 2 tablespoons liquid honey, and 1 teaspoon Dijon mustard. Whisk or shake to dissolve the honey into the vinegar-mustard mixture.

Slowly stream in 6 tablespoons extra-virgin olive oil while whisking continuously to emulsify. Continue whisking until the dressing is glossy and combined.

Season the vinaigrette with 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon fresh lemon juice (optional). Taste and adjust seasoning—add more honey for sweetness, more vinegar for brightness, or a pinch more salt if needed.

If making ahead, store the vinaigrette in a sealed jar in the refrigerator for up to 5 days. Shake well before using, as separation may occur.

Assemble and serve

Just before serving, drizzle about 3–4 tablespoons of the apple cider honey vinaigrette over the salad (adjust amount to taste).

Gently toss the salad to evenly coat the leaves and distribute cherries, walnuts, onion, apple and gorgonzola.

Divide the salad among 4 plates or bowls. If desired, finish each portion with an extra sprinkle of crumbled gorgonzola and a few whole toasted walnut pieces for presentation.

Serve immediately.