Rinse the spinach and dry. Peel and core the fruit; cut into thin wedges.

Saut� 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.

Serves 4.