Toast the walnuts in a dry pan until fragrant (about 5 minutes over medium heat).
Slice the pears into very thin slices. If you’re feeling artsy, arrange them into “fans.” Set the pears aside.
Toss the spinach with the pomegranate arils and the toasted walnuts.
Whisk all of the vinaigrette ingredients together. Add the pear “fans” into the salad, add the vinaigrette, and serve! (Alternatively, add the pear slices in step 3 and toss them with the rest of the ingredients.)