Prepare the candied walnuts: In a dry skillet over medium heat, toast walnuts for 3-4 minutes until fragrant. Add sugar and stir constantly until sugar melts and coats the walnuts. Immediately transfer to parchment paper to cool and harden. Once cooled, roughly chop.

Prepare the vinaigrette: In a small bowl, whisk together red wine vinegar, Dijon mustard, honey, salt, and pepper. Slowly drizzle in olive oil while whisking continuously until emulsified. Stir in minced shallots if desired.

Prepare the pears: Wash, core, and thinly slice the pears. For best results, keep the skin on for color and texture.

Assemble the salad: In a large bowl, combine the baby spinach, sliced pears, and crumbled blue cheese. Add the chopped candied walnuts.

Dress and serve: Drizzle the vinaigrette over the salad and gently toss to coat all ingredients. Serve immediately.