1/2 cup diced peeled cored pear
6 tablespoons medium-dry Riesling
3 tablespoons fresh lemon juice
1 tablespoon chopped shallot
1 teaspoon Dijon mustard
1/2 cup vegetable oil
1/2 pound green beans, trimmed
1/2 -3/4 lb spinach leaves
3 ripe pears, quartered, cored, cut into 1/4-inch-thick slices
3/4 cup crumbled blue cheese
3/4 cup walnuts, toasted
Purée diced pear, Riesling, lemon juice, shallot and Dijon mustard in food processor until smooth. With machine still running, gradually add vegetable oil through feed tube and blend mixture until smooth. Transfer to bowl. Season dressing with salt and pepper.
Cook green beans in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer beans to medium bowl filled with ice water and cool thoroughly. Drain well. (Dressing and beans can be prepared 1 day ahead. Cover separately and refrigerate.)
Toss green beans, spinach and sliced pears in large bowl with enough Riesling dressing to coat. Sprinkle with crumbled blue cheese and toasted walnuts.