Pears: Peel the pears and place them in a pot with the water, sugar, vanilla seeds and cinnamon and bring everything to a rolling boil. Reduce the temperature and simmer for ca. 35 minutes. Remove the pot from the stove and allow the pears to cool for 1 hour.
Vinaigrette: In a small bowl whisk together the balsamic vinegar, honey, mustard and olive oil. Season with salt and pepper.
Cook the soft spelt grains according to package instructions and leave to cool. Wash and shake/spin dry the lamb's lettuce, before tossing it with the vinaigrette. Chop the walnuts into chunks. Cube the cheese.
Remove the pears from the vanilla stock and cut into pieces. Carefully toss the cheese, cranberries, and pears with the lettuce. Arrange the salad on plates and sprinkle with walnuts.
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