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Make salad dressing by combining olive oil, vinegar, mustard, sugar, salt and pepper in a small jar and shaking well. Toss the pear chunks in some of the dressing to prevent browning. Heat some olive oil (1-2 Tbsp.) in cast-iron skillet and place salmon portions skin side down, frying on medium for 4-5 minutes. While they’re cooking cover the top of salmon pieces thoroughly with some of the spice mixture (you’ll have some left over, save it for next time). Flip salmon over and cook 3 more minutes or until done. You can peel the skin off at this point if you want. While salmon is cooking make the salad. Combine the pear with spinach, onion, walnuts, cheese, and blueberries, and add more dressing to taste, tossing everything together well. To serve make a bed of salad in each plate and place salmon portion, blackened side up, on top. Add whatever you prefer to the salad; maybe using mandarin oranges or strawberries instead of pear, for instance.