In a large, hot frying pan, fry the bacon until crisp.
Combine the lentils, sliced pears, crispy bacon, gorgonzola and spinach in a large bowl.
In a smaller bowl, combine all the dressing ingredients then pour over the salad and toss.
At this point the salad can be refrigerated for up to an hour or two. If you'd like to make it the day before, cover the undressed salad with plastic wrap and refrigerate until you are ready to serve.