Preheat oven to 350 degrees.
Core two pears and place in a bowl with cold water and a squeeze of lemon juice. Peel pears and return to water. Large dice each pear half and place in baking sheet with 1/2 T. butter and a pinch of cinnamon. Place in oven and bake for about 15 minutes until tender. Remove from oven and set aside.
Meanwhile, cut three slices of brioche bread into cubes. Melt 1 T. butter in a large skillet over medium heat. Add brioche cubes and toss lightly. Place in oven and cook for 10 minutes or until lightly brown. Remove from oven and reserve.
To make the dressing, place 1 t. minced shallots, 1 T. lemon juice and 1 T. orange juice in a small bowl. Slowly whisk in 2 T. olive oil. Add in any juice from roasted pears and whisk to combine. Season with salt and pepper.
Place 6 cups of baby spinach in a large bowl. Add half of dressing and toss to combine. Taste and add additional dressing if necessary. Season with salt. Using slotted spoon, add pears to top of salad and croutons. Serve with wedges of blue cheese.