Add the walnut halves, sugar, chilli flakes, paprika, pinch of salt, and butter in a small pan. Let the sugar and butter melt together for a couple of minutes, stir to coat the walnuts, and ensure the sugar doesn’t burn. Transfer the walnuts to a sheet of baking paper and separate them so they don’t stick together, then set aside.

Place the bacon or pancetta under a hot grill and grill until crispy on each side, then drain on kitchen paper.

To make the dressing, combine the olive oil and vinegar in a large mixing bowl with a pinch of salt and pepper. Whisk together until homogenized. Add half of the gorgonzola and mash it with a fork until it’s mixed in with the rest of the dressing.

Add the spinach to the dressing and toss until it’s evenly coated.

Divide the dressed spinach into serving bowls and top with equal amounts of apple, gorgonzola, pomegranate, bacon pieces, and walnuts. Top with a grinding of pepper and serve.