In a medium saucepan combine the dry white wine and additional water (or 2 cups water total if not using wine), granulated sugar, honey, lemon juice, cinnamon stick and cloves. Stir to dissolve sugar.

Poach

Bring liquid to a gentle simmer over medium heat. Add pear halves, cut side up or down so they sit in the liquid. Reduce heat to low and simmer gently 10–12 minutes, turning once after 6 minutes, until pears are tender when pierced with a knife but still hold shape.

Cool pears

Remove saucepan from heat and let pears cool in the liquid to room temperature (about 20–30 minutes) to absorb flavor. Transfer pears to a plate and reserve poaching liquid (can be reduced into a syrup for another use). Pat pears dry lightly with paper towel and slice each half into 3–4 thin slices.

Candied Walnuts (if not pre-made)

If making candied walnuts from raw walnuts: In a small skillet over medium heat combine 2 tbs granulated sugar and 1 tbs water. When sugar dissolves and starts to bubble, add 3 oz walnuts and toss constantly until sugar crystallizes and coats nuts, about 3–4 minutes. Spread on parchment to cool and separate. Let cool completely before using.

Red Wine Vinaigrette

Whisk together red wine vinegar, Dijon mustard, honey, salt and pepper in a small bowl. While whisking, slowly drizzle in olive oil until emulsified (alternatively combine all ingredients in a jar, tighten lid and shake vigorously). Taste and adjust seasoning—more honey for sweetness, more vinegar for brightness. Yield ~4 tbs.

Assemble Salad

In a large bowl gently toss the mixed baby greens with about 2 tablespoons of the vinaigrette to lightly coat (reserve remaining vinaigrette for serving).

Divide dressed greens among 4 plates (about 1.25 cups per serving). Arrange sliced poached pears and halved tomatoes on top of the greens.

Scatter candied walnuts and crumbled bleu cheese over each salad. Drizzle a little additional vinaigrette over the pears and cheese if desired (about 1/2 tablespoon per plate).

Serve immediately. Any leftover vinaigrette can be refrigerated up to 5 days.