Poached Pear, Macadamia, and Spinach Salad with Goat Cheese

Directions

1. 1
   With a slotted spoon, lift pears from poaching liquid; reserve liquid. Slice pears lengthwise or cut them into about 1/2-inch chunks.
2. 2
   In a large bowl, combine pears with spinach and macadamia nuts. Coarsely crumble half the cheese over salad.
3. 3
   In a small bowl, whisk together olive oil, rice vinegar, 3 tablespoons reserved pear-poaching liquid (save remaining for another use; see notes), mustard, honey, and thyme.
4. 4
   Pour over salad and gently mix to coat, adding salt and pepper to taste.
5. 5
   Sprinkle with pomegranate seeds and crumble remaining cheese over salad.
6. 6
   Poached pears: In a 5- to 6-quart pan over medium heat, combine 1 bottle (750 ml.) dry red wine, 3/4 cup sugar, 1 thin strip (3 in. by 1/2 in.) lemon peel (yellow part only), 2 star anise (or 1 teaspoon anise seeds and 1 cinnamon stick, 3 in.), and 1 vanilla bean (6 in.), split lengthwise. Bring to a simmer.
7. 7
   Meanwhile, peel 3 firm-ripe Anjou pears (1 1/2 lb. total), cut in half lengthwise, and core.
8. 8
   Place pears in wine mixture. Cover and simmer, turning occasionally, until pears are barely tender when pierced, about 15 minutes.
9. 9
   Remove from heat and let pears cool in liquid, turning occasionally, at least 30 minutes, or cover and chill up to 3 days.