Select the best spinach leaves and wash them carefully.
Cut the pancetta into fine stripes, cut off the fat from it and fry until golden brown. Let it rest on greaseproof paper.
Cut the pears in long slices, and fry them in butter and sugar; add the white wine.
Let the alcohol evaporate and take out the pears from the pan when they´re golden brown.
Finally, cut the Roquefort cheese into small cubes. Place the sliced pears on an onion surface, now place some croutons and sprinkle peeled walnuts on top. Serve in a salad bowl and season with apple vinegar, oil, pepper and salt.