Poach the Pears: In a large saucepan, heat 1 quart of water and sugar until dissolved. Add optional ingredients if desired.
Simmer: Add pears, cover with parchment paper (with a small hole), and simmer at low boil for 15 to 25 minutes until tender. Remove from heat and let cool in the liquid.
Plump Cranberries (Optional): While the liquid is warm, stir in ½ cup dried cranberries to plump.
Toast the Pecans: Preheat oven to 350°F. Spread pecans on a cookie sheet and toast for 5 to 7 minutes until golden brown and fragrant. Let cool.
Make the Dressing: Whisk together all dressing ingredients in a small bowl and set aside.
Serve: Toss lettuce with vinaigrette, then top with pears, pecans, and cranberries. Drizzle with more vinaigrette to taste and garnish with pomegranates.