Step 1

Start by making the candied walnuts. Preheat your oven to Line a large baking sheet with foil.

Step 2

In a medium bowl, whisk together the egg white and water until foamy, about 30 seconds.

Step 3

Add the walnuts and stir to coat.

Step 4

Add the walnuts to a strainer in your sink. Try to prop it up on something so that the walnuts can drain, and leave it there for 2-3 minutes.

Step 5

Meanwhile in a large ziplock, shake together sugar, cinnamon, and allspice. Add the egg white-coated walnuts, seal, and shake. Make sure they all get coated really well.

Step 6

Dump the walnuts on the prepared pan and spread them out in a single layer, breaking up clumps.

Step 7

Bake at 225 for 1 hour. Stir every 15 minutes.

Step 8

Remove from the oven and let cool completely.

Step 9

In a blender, add the white wine vinegar, oregano, mustard, salt, pepper, garlic, and red onion (if you think you can eyeball it pretty well, you don't have to finely mince it first, just throw in what looks like it will be 2 tablespoons minced. Be conservative!)

Step 10

Blend together. Open the spout while the blender is running and slowly pour in 3/4 cup olive oil. Set aside.

Step 11

Wash and chop the lettuce into bite size pieces, drying it in a salad spinner if you have one. (I love my salad spinner. It's so fun!)

Step 12

Core the apples. Chop one into bite size pieces, and thinly slice the other one. Put them immediately in a medium bowl with the lemon juice, stirring to coat. (This is to prevent browning, and is only necessary if you are interested in pretty presentation.)

Step 13

Add all the romaine to a large serving bowl. Add at least 1/2 cup of the dressing, or more. Stir to coat. Add the chopped apples, 1/2 to 1 cup candied walnuts, most of the gorgonzola, and most of the cranberries. Toss together.

Step 14

Top the salad with additional walnuts, gorgonzola, and cranberries. Layer the sliced apples on top however you like.