In a small bowl or mason jar, combine the shallot, vinegar, Dijon mustard, salt and pepper. Mix or shake well.
Slowly stream in the olive oil and whisk well. If using a mason jar, pour in the olive oil and shake well. Set aside.
In a large bowl combine the arugula, romaine, pear and lightly toss. Serve the salad on individual plates and lightly dress each serving with the vinaigrette. Top with and top with desired amount of goat cheese, pomegranate seeds and pistachios.