To assemble salad, wash lettuce well and drain until very dry. Toss leaves in the Pear Vinaigrette in a salad bowl. Add the bleu cheese and pecans.
Place a mound of lettuce on each of 4 plates. Serve with 1/2 a Poached Pear.
Peel pears, leaving stems intact and trimming bottom to "seat" them firmly in bottom of large stockpot.
Into the stockpot, add the wine, water, sugar, vanilla bean, star anise, lemon and orange peels, and cinnamon stick and bring to a boil over high heat. Reduce heat and simmer for 20 to 25 minutes. Remove from stove and let cool to room temperature before refrigerating. Reserve 1/4 cup of poaching liquid for the vinaigrette.
Place ingredients in large bowl and whisk together. Store in an airtight container in the refrigerator for up to 1 week.
Recipe courtesy of Chef Albert Breuers of The Old Guard House Inn