Mix poaching liquid in a small to medium saucepan. Bring to a simmer, stirring occasionally to dissolve sugar.
Peel pears and cut in half. Remove seeds with a small rounded measuring spoon, leaving stem intact.
Gently place pears in poaching liquid, cover, and simmer for about 20 minutes. Turn every 5 minutes to ensure even color, until pears are colorful, but firm tender. Remove pears with slotted spoon. (Pears can be served hot or cold.)
Place 11/2 cup of greens on a salad plate then top with two pear halves, half of the goat cheese, pomegranate seeds and nuts.
Whisk together dressing ingredients. Drizzle salad with the dressing and serve.
Garnish with sage or other fresh herbs if desired.
Notes
The remaining poaching liquid can be warmed 50/50 with additional red wine for a nice mulled wine beverage.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.