Bring the Sweet Wine (562.5 milliliter), Granulated Sugar (1 cup), Honey (1/2 cup), Fresh Ginger (1 1/2 tablespoon), Whole Clove (10), Peppercorns (10) and Cinnamon Stick (1), and place in a pot large enough to hold the pears over high heat.
Peel the Bosc Pear (2). Quarter them and remove the core.
When syrup is boiling, add pears. Reduce heat and let simmer for 15-20 minutes or until pears are soft when run through with a knife.
Remove and let cool. Chop roughly.
Finely chop the Shallot (2 tablespoon).
Finely slice the Fresh Chives (2 teaspoon).
Zest the Lemon (1/2).
Add the shallots, chives, Dijon Mustard (1 tablespoon), Honey Vinegar (1/2 cup) and Salt and Pepper (to taste) to a small bowl and stir to combine.
Slowly whisk in the Grapeseed Oil (1/2 cup) until smooth.
Cook Bacon (4 slice) until extra crispy. Remove from pan and set aside onto paper towels. When cooled, roughly chop the bacon.
Wipe most of the bacon grease out of the pan and then toast the Pecans (1/2 cup) on low heat for 3-4 minutes.
Wash and dry Butter Lettuce (1 head).
Combine butter lettuce, bacon, pecans, and pears in a large bowl. Toss gently with vinaigrette.