Spinach and Pear Salad with Rosemary Vinaigrette

INGREDIENTS

• 2 ripe pears, unpeeled, cored, thinly sliced
• 2 tablespoons vegetable broth
• 2 teaspoons white miso (fermented soybean paste)*
• 1 tablespoon chopped fresh parsley
• 1 1/2 tablespoons minced shallots
• 1/4 cup crumbled blue cheese
• 2 tablespoons rice vinegar
• 2 tablespoons red wine vinegar
• 4 teaspoons coarsely chopped toasted pecans
• 4 cups (packed) fresh baby spinach leaves (from one 6-ounce bag)
• 1 1/2 teaspoons chopped fresh rosemary