Instructions

1. Poach the pears:
2. Peel, halve, and core 4 Bosc pears. Place in a medium saucepan and add 2 cups dry red wine, 1 cup granulated sugar, 1 cup water, 2 (3-inch) cinnamon sticks, and 2 star anise pods. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
3. Cover, reduce the heat to low, and simmer until the pears are tender but not mushy, about 35 minutes. Remove from the heat, uncover, and let the pears cool to room temperature in the poaching liquid, about 1 hour. Cover and refrigerate until chilled, at least 2 hours or up to overnight. (This is a good time to make the vinaigrette.)
4. Make the vinaigrette:
5. Mince 1/4 small shallot until you have 1 1/2 teaspoons. Place in a food processor fitted with the blade attachment, 1/4 cup champagne vinegar, 2 tablespoons mayonnaise, 1 tablespoon lime juice, 1 tablespoon lemon juice, 1 tablespoon orange juice, 1 1/2 teaspoons honey, 1/2 teaspoon Dijon mustard, and a pinch each of salt and cracked black pepper. Pulse until smooth, about 30 seconds.
6. With the motor running, add 3/4 cup extra-virgin oil in a thin stream and process until emulsified. Taste and season with more salt and pepper as needed. Refrigerate until ready to serve.
7. Assemble the salad:
8. Transfer the pears from the poaching liquid to a cutting board. Cut lengthwise into 1/8-inch-thick slices. Reserve the poaching liquid for another use. If using canned black-eyed peas, drain and rinse 2 cans.
9. Prepare the following, adding each to the same large bowl as you complete it: Halve 10 ounces grape tomatoes (about 1 1/2 cups). Halve and thinly slice 1 small red onion. Thinly slice 3 Persian cucumbers into rounds.
10. Add 12 ounces mixed greens to the salad and toss to combine. Add the black-eyed peas and the vinaigrette and toss to combine.
11. Divide the salad among 8 chilled plates. Garnish with the poached pears and serve immediately.