• 2 red pears, chopped
• 1 tablespoon lemon juice
• 3/4 cup dried apricots, cut into thin strips
• 3/4 cup California dried figs, cut into thin strips
• 1/2 cup golden raisins
• 1 small purple onion, thinly sliced
• 1 cup diced jícama
• 1 package (6 ounces) fresh spinach leaves
• 1/2 cup coarsely chopped walnuts or pecans, toasted
• 1 package (4 ounces) crumbled Gorgonzola or blue cheese
• Bottled vinaigrette dressing

Toss together chopped pear and lemon juice in a medium bowl. Add apricots and next 5 ingredients, tossing well. Chill 1 hour or overnight.

Arrange spinach on individual plates; top evenly with pear mixture, and sprinkle with walnuts and cheese. Serve with vinaigrette dressing to spoon over.