Add the walnut halves, sugar, chili flakes, paprika, a pinch of salt, and butter in a small pan. Let the sugar and butter melt together for a couple of minutes, stirring to coat the walnuts, ensuring 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, put 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 mixed in with the rest of the dressing, leaving a few lumps.

Add the spinach to the dressing, tossing until it’s evenly coated.

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