Melt butter in a pan over medium heat, then add sugar, red pepper flakes, paprika, and a pinch of salt. Stir until combined and the sugar begins to dissolve, creating a sweet glaze for your walnuts.

Add walnut halves to the pan and gently stir to coat them evenly in the buttery mixture. Cook until the walnuts are caramelized, about 5 minutes.

Transfer the caramelized walnuts onto baking paper. Use a fork to separate them, then let them cool completely until they harden.

Grill the bacon or pancetta in another pan over medium-high heat until crispy, roughly 3-4 minutes per side. Drain on paper towels and cut into small pieces.

Whisk together olive oil, red wine vinegar, salt, and pepper in a bowl. Gently fold in half of the Gorgonzola and mash it with a fork until partly blended.

Toss the baby spinach in the dressing until every leaf is evenly coated.

Divide the spinach amongst serving bowls, then layer on the apple slices, the remaining Gorgonzola, pomegranate arils, candied walnuts, and crumbled pancetta.

Finish with an extra sprinkle of pepper on top before serving.