A vibrant spinach salad topped with ripe pears, toasted pecans, juicy pomegranate arils, and bleu cheese.
Divide the spinach onto two salad plates.
Top each salad with half of the pear slices, half of the pomegranate arils, half of the bleu cheese, and half of the pecans.
Season with salt and pepper to taste,
Drizzle with good balsamic vinegar and extra virgin olive oil.