2 pears, peeled, cored, and cut into 1-inch cubes
1 cup unsweetened pomegranate juice
1 cup pecan halves
¼ cup sugar
4 cups baby Romaine leaves
1 cup crumbled goat cheese
½ cup pomegranate seeds
2 Tbsp. thinly sliced shallot
3 Tbsp. white wine vinegar
¼ cup reserved pomegranate juice (from the pears above)
2 Tbsp. whole grain mustard
2 Tbsp. agave syrup or honey
½ cup olive oil
Salt and pepper to taste
Put the pears in a glass or ceramic bowl, cover with the pomegranate juice, and allow to marinate for at least 15 minutes. Drain; reserve ¼ cup of the pomegranate juice.
In a small, non-stick skillet, stir the sugar and pecans over medium heat until the sugar is melted and coats the pecans. Turn out onto waxed paper or a silicone pad and let cool.
Make the vinaigrette: Put the shallot in a large bowl; add the white wine vinegar and allow them to marinate for 5 to 10 minutes. Whisk in the reserved pomegranate juice, the mustard, the agave syrup or honey. Slowly add the olive oil and season to taste with salt and pepper. Remove ¼ cup of the dressing from the bowl and reserve.
Add the lettuce to the large bowl and toss to combine. Divide the lettuce among 6 plates. Top each serving with a portion of the pears, pecans, goat cheese, and pomegranate seeds. Drizzle remaining dressing on top of the salads or pass it separately.