I love how the sweetness of the pear contrasts with the tartness of the vinaigrette and the savory blue cheese in this simple salad. You can easily make it into an entrée by adding grilled chicken to it, but I prefer it as a side dish.
In a small skillet over medium heat, toast the walnuts, stirring constantly for 4-5 minutes. In a mixing bowl, lightly toss the spinach with the pears and vinaigrette. Top with the walnuts and blue cheese crumbles and serve.