Poached Pear, Bacon, Pecan & Butter Lettuce Salad

Bring the Sweet Wine (2 1/3 cups) , Granulated Sugar (1 cup) , Honey (1/2 cup) , Fresh Ginger (1 1/2 Tbsp) , Whole Cloves (10) , Peppercorns (10) and Cinnamon Stick (1) , and place in a pot large enough to hold the pears over high heat.

Peel the Bosc Pears (2) . Quarter them and remove the core.

Finely chop the Shallots (2 Tbsp) .

Finely slice the Fresh Chives (1/2 Tbsp) .

Zest the Lemon (1/2) .

Add the shallots, chives, Dijon Mustard (1 Tbsp) , Honey Vinegar (1/2 cup) , Salt (to taste) , and Ground Black 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 slices) 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) .