1. Start by cooking the pasta according to package instructions until al dente in salted water, about 8 minutes.

2. Meanwhile, roughly chop the walnuts and toast them in a pan without oil for about 3 minutes, stirring occasionally.

3. For the dressing, combine sour cream and white balsamic vinegar in a bowl and mix well. Season with salt and pepper to taste.

4. Wash the pears, quarter them, and remove the core. Then slice the flesh into thin wedges. Heat olive oil in a pan and sauté the pear slices over medium heat for about 3 minutes on each side.

5. Clean the romaine lettuce, trim the stem, wash the leaves, and dry them. Cut into thin strips.

6. Clean and wash the spring onions, then slice them into thin rings.

7. Cut the flavorful blue cheese into small cubes.

8. Finally, drain the pasta, rinse it well with cold water, then mix with the dressing, spring onions, and romaine lettuce. Season with salt and pepper. Serve the salad on plates and top with walnuts, cheese cubes, and sautéed pear wedges. A crispy baguette pairs perfectly with this dish.