Create balsamic reduction – Add balsamic vinegar and olive oil to a small saucepan over medium-high heat. Stir frequently until mixture begins to boil. Reduce heat to a simmer and continue to stir occasionally. Keep cooking until liquid reduces to about ⅓ of original volume. Set aside and let cool.

Preheat the oven to 375 F.

Prepare the pears – Wash and dry your pears, but don't peel them. Cut the pears into wedges. Discard the core.

Place a silicone baking mat or parchment paper on a baking sheet. Lay the pear slices on the baking sheet making sure to leave space between each piece. Brush the pears with olive oil and sprinkle them with salt and pepper.

Bake the pears in the oven for 20 minutes. Remove the pan from the oven and use a spatula to flip the pears. Return the pears to the oven and cook for another 10 – 15 minutes until the pears are brown and soft. If desired, turn the oven to broil and broil the pears for one minute.

Prepare spinach – Thoroughly wash and dry spinach. Add spinach to a large serving bowl.

Remove the roasted pears from the oven and allow them to cool slightly.

Prepare the salad – Add the roasted pears to the bowl with spinach. Sprinkle shredded parmesan cheese on top. Pour over 2 tablespoons of olive oil. Drizzle the balsamic reduction on top. Finish with cracked pepper on top, as desired.

Serve immediately!