Wash and slice the granny smith apple.

In a large bowl, combine the baby spinach leaves, dried cranberries, toffee pecans, granny smith apple, and gorgonzola cheese. Set aside.

In a separate bowl, whisk together the red wine vinegar, dijon mustard, dried Italian herbs, salt, and pepper. Mix well.

Slowly add the olive oil to the vinegar mixture and whisk until well combined.

Just before serving, mix the dressing with the salad ingredients.