Spinach Salad with Duck and Pears

Ingredients

• 1 pound baby spinach, washed
• 4 oz red onion, julienned
• 4 oz blue cheese, crumbled
• 4 oz walnuts, toasted
• 8-12 oz shredded duck confit (or substitute cooked bacon or roasted pork)
• 2 d'Anjou, Bosc or Asian pears, thinly sliced
• 1/2 cup Fustini's Basil Crush olive oil
• 1/4 cup Fusitni's West Michigan Blueberry balsamic