Pear and blue cheese salad with grilled steak

Through circumstances I couldn't even begin to explain in any reasonable time frame, we have started receiving fruit-of-the-month club shipments. (That's the gift that keeps on givin' Clark... It sure is, Eddie. It sure is.)
This month is pears. They are very good pears, and I am certainly not complaining, but the "what else to do with this fruit" question has popped up a time or two.

Last night? A simple salad of green leaf lettuce dressed with Balsamic Vinaigrette:
1 clove garlic, pressed
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
4 tablespoons light oil
Salt and Pepper to taste
Shake well to blend (I prefer a good old fashioned Mason Jar for shaking purposes.)
Feel free to use more oil, I am not a huge fan of oily salad dressings, myself.
On top of the greens, crumbled blue cheese, a couple of strips of crumbled turkey bacon, some grilled sliced rib-eye, and one perfect, juicy, fat, cubed pear.

Tangy from the dressing, salty and pungent from the cheese, hearty from the beef, and sweet from the pears - perfection in a mouthful.... mmmm...