Preheat the oven to 350 degrees F. Spray a sheet tray with nonstick spray.
In a medium-sized bowl, whisk together the maple syrup, brown sugar, and apple cider. Add the ham and mix well. Put the ham mixture on a sheet tray and bake until warmed through and the ham develops color, about 20 to 25 minutes. Remove from the oven and set aside.
Add the pasta, gherkins and parsley to the bowl with the vinaigrette and stir to coat. Line a large serving bowl with Bibb lettuce and add the pasta. Arrange the red onions, Gouda, marinated green beans, and cooked ham in rows on top of the pasta. Serve.
Bring a large stockpot of salted water to a boil over medium heat. Add the green beans and cook until bright green and tender, about 2 to 3 minutes. Drain the green beans and shock them in an ice bath.
In a medium-sized bowl, mix together the garlic, red pepper flakes, oil, vinegar, salt, and pepper. Drain the green beans from the ice water and toss them in the marinade until well coated. Set aside.
In a large bowl, mix together mustard, vinegar, olive oil, shallot, thyme, salt, and pepper.
Recipe courtesy of Aaron McCargo Jr.