Preheat oven to 350°F. Line a baking sheet with parchment and set aside.
In a bowl, combine raw chopped walnuts, honey, salt, and cinnamon.
Pour onto baking sheet, spread out evenly and bake for about 7 minutes or until the walnuts are golden brown. Set aside to cool.
In a mason jar or bowl, combine olive oil, balsamic vinegar, minced preserved lemon, maple syrup and pepper. Mix to combine. If you do not have preserved lemon, you can use a ½ teaspoon of fresh lemon juice and a ½ teaspoon of kosher salt instead.
To assemble the salad, wash 8 cups of spinach and pile onto a plate or platter. Top with one thinly sliced pear, candied walnuts, and 3 ounces of Cambozola cheese, broken into small pieces.
Drizzle salad dressing over top of the salad and serve immediately.
