|2 bunches||Fresh spinach, tough stems discarded|
|2||Ripe Bartlett pears (or apples, or a combination)|
|1 cup||Chopped walnuts|
|½ cup||Blue cheese, crumbled|
|3 Tablespoons||Finely chopped shallots|
|1 clove||Garlic, finely chopped|
|½ cup||Olive oil|
|½ cup||Bellindora Balsamic Apple Vinegar|
|¼ teaspoon||Freshly ground pepper|
Rinse the spinach and dry. Peel and core the fruit; cut into thin wedges.
Sauté the shallots and garlic in a skillet. Cook over low to medium heat, stirring, until they begin to brown slightly. Transfer to a bowl and add the oil, balsamic apple vinegar, salt and pepper. Whisk until thoroughly combined.
In a large bowl, toss the spinach, pears, cheese and walnuts. Add the dressing a little at a time, tossing gently, until all the ingredients are evenly coated. Garnish with blueberries, if desired. Serve immediately.