For the Candied Pecans

• 1/2 cup light brown sugar
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 egg white
• 1 tablespoon water
• 1 pound pecan halves

For the Cider Vinaigrette:

• 1/4 cup apple cider vinegar
• 1/4 cup frozen apple juice concentrate, thawed
• 1 tablespoon Dijon mustard
• 1 shallot, chopped
• 1/8 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra virgin olive oil
• 1 teaspoon fresh thyme leaves

For the Salad:

• 12 ounces baby romaine lettuce or greens of choice
• 6 ounces crumbled gorgonzola cheese
• 4 slices bacon, cooked crisp and crumbled
• 3 honey crisp apples, cored and thinly sliced
• 1/2 cup dried cranberries
• 1 small red onion, thinly sliced