Begin by thoroughly washing the Granny Smith apples under cool water. Using a sharp knife, thinly slice the apples into even wedges, about 1/4 inch thick, to ensure a delightful crunch in every bite. Set the sliced apples aside in a bowl to prevent browning as you continue preparing your Winter Salad.

In a large mixing bowl, gently add the 8 cups of fresh baby spinach, creating a vibrant base for your salad. Next, toss in the sliced apples, ½ cup of dried cranberries, 1 cup of toffee pecans, and ½ cup of crumbled Gorgonzola cheese.

In a separate medium-sized bowl, combine ¼ cup of red wine vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of dried Italian herbs, ¼ teaspoon of Himalayan salt, and ¼ teaspoon of ground black pepper. Whisk these ingredients together vigorously for about 30 seconds until they are well blended.

Slowly pour in ¼ cup of olive oil while continually whisking the dressing mixture. Continue whisking for another 30 seconds until fully combined and smooth.

Drizzle the prepared dressing over the assembled salad ingredients in the mixing bowl. Use tongs or a large spoon to gently toss the salad, ensuring every component is evenly coated with the luscious dressing.

Once dressed, the salad is best served immediately to maintain freshness. Transfer it to a serving platter or individual bowls, and consider garnishing with a few extra pecans for added crunch.