1 bag (16 oz.) fresh spinach leaves
2 Tbsp. crumbled blue cheese
1/4 red onion, thinly sliced
1 can (16 oz.) canned pear slices, drained
3 Tbsp. Balsamic vinegar
1 Tbsp. olive oil
salt and pepper to taste
Wash spinach leaves and dry thoroughly. Place spinach leaves in large bowl and sprinkle with blue cheese and onion slices. Add canned pear slices.
In small saucepan, heat vinegar and oil until mixture is steaming. Immediately pour dressing over salad and toss until evenly dressed. Season with salt and pepper and serve at once.