You will need
200 g punnet washed baby spinach (we used red-veined variety)
125 g soft dried pears, finely sliced
50 g blue cheese
½ cup (50 g) shelled walnuts or pecans
½ cup (125 ml) Ina Paarman’s Blue Cheese Dressing
Toss the leaves with the sliced pears. Top with crumbled blue cheese and walnuts. Add Dressing just before serving.