Alexander Smalls Field Greens Poached Pear and Black Eyed Pea Salad with Citrus Vinaigrette

Name: Alexander Smalls’ Field Greens, Poached Pear, and Black-Eyed Pea Salad with Citrus Vinaigrette
Ingredients: 4 ripe but firm Bosc pears (about 6 ounces each); 2 cups dry red wine; 1 cup granulated sugar; 1 cup water; 2 (3-inch) cinnamon sticks; 2 star anise pods; 2 1/2 cups cooked black-eyed peas, or 2 (about 15-ounce) cans black-eyed peas; 10 ounces grape tomatoes (about 1 1/2 cups); 1 small red onion (about 4 ounces); 3 Persian cucumbers; 12 ounces mixed salad greens; 1/4 small shallot; 1/4 cup champagne vinegar; 2 tablespoons mayonnaise; 1 tablespoon freshly squeezed lime juice; 1 tablespoon freshly squeezed lemon juice; 1 tablespoon freshly squeezed orange juice; 1 1/2 teaspoons honey; 1/2 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon cracked black pepper; 3/4 cup extra-virgin olive oil