Wash the Braeburn apples thoroughly under cold water. Thinly slice into half-moon shapes or cube for a different texture. Set aside to prevent browning.

Finely mince the red onion and soak in cold water for about 10 minutes to mellow the sharpness. Drain and set aside.

In a large mixing bowl, combine the mixed greens, apple slices, soaked onions, gouda cheese, and walnuts. Toss gently to mix.

Drizzle the white wine vinaigrette over the salad and toss again until all ingredients are coated.

Serve immediately for best taste and freshness, either on its own or as a side to grilled meats.