Combine oil and blue cheese in small bowl or a glass measuring cup with a handle.

Using a fork, mash about 1/2 of the blue cheese into the oil, pressing fork against side of bowl or measuring cup (the oil will be bluish when finished)

Stir in the viegar, garlic salt and ground pepper. Add kumquat slices; set aside. This recipe will make more then you will use. Dressing can be stored for one week in the refrigertor, well sealed in a nonreactive container.

Make a shallow trim on the root end of the lettuce, deep enough so the larger leaves disconnect but the smaller, interior leaves stay attached together.

Arrange on large plate or platter and surround with spinach leaves. Place pear wedges at base of lettuce. Stir dressing. Spoon on just enough dressing to lightly coat the lettuce leaves, caputuring as many kumquat slices with the spoon as possible. If using, scatter crumbled bacon on top. Garnish with basil.

Bring salad to table and show it off. Using a serrated knife, cut lettuce and spinach crosswise into bite-size pieces and serve.

Nutrition information (per serving using a total of 1/4 of dressing for the salad, no bacon): 300 cal, (49% from fat), 16 g fat, 5 g saturated fat, 38 mg cholesterol, 3 g carbohydrates, 7 g protein, 420 mg sodium, 3.5 g fiber