Rinse spring mix. Wash and dry Romaine lettuce and chop into bite-size pieces.
Core and cut pears into thin slices (leave skin on for color & nutrients). Remove seeds (arils) from one pomegranate. Remove skin and pit from avocado, slice in 1-inch bits.
Place almonds on foil lined pan in 400 degree oven for about 5 minutes or until lightly toasted (don't burn).
Thinly slice red onion. Crumble Bleu cheese and set aside.
Place all ingredients except Bleu cheese in a large bowl.
Add ¾ cup Pear Vinaigrette and toss gently. Add more dressing if needed. Sprinkle salad with Bleu cheese.
Pear Vinaigrette (Dressing)
Place all ingredients in a blender. Blend on high until mixture is emulsified (blended together to bind oil and vinegar).
Store in sealed container in refrigerator for up to two weeks.
Notes
You'll have left-over dressing which will keep in your refrigerator covered for two weeks.