Place the walnut halves in a small sauté pan over medium heat. Toss them frequently for about 5 minutes. They should smell nutty and look golden brown. Remove them from the heat immediately so they do not burn.

In a small glass jar, combine the olive oil and orange juice. Add the cider vinegar, maple syrup, and Dijon mustard. Sprinkle in the salt and pepper. Shake the jar vigorously until the dressing is smooth and creamy.

Wash the Granny Smith apples thoroughly. Keep the skin on for extra color and fiber. Cut the apples into wedges or thick slices. Do this right before serving to keep them from turning brown.

Place the fresh baby arugula into a large wooden salad bowl. If the leaves are large, you can tear them into bite-sized pieces. Ensure the greens are dry so the dressing sticks to them.

Scatter the toasted walnuts over the bed of arugula. Add the sliced apples and the dried cranberries. Finally, sprinkle the crumbled blue cheese on top. This creates beautiful layers of flavor and texture.

Pour the prepared vinaigrette over the salad ingredients. Use your salad tongs to toss everything gently. Make sure every leaf and apple slice is lightly coated. Serve immediately while the walnuts are still crunchy.