Combine shallots and Rose wine in a medium sauce pan over high heat. Bring liquid to a boil. Reduce heat to medium and simmer until reduced to 1/4 cup, about 20 to 30 minutes.

Let mixture cool completely. Add vinegar, sugar, garlic and mustard. Slowly whisk in olive oil. Season with salt and pepper. Refrigerate dressing until ready to serve.

In a large bowl, mix baby lettuce, cheese, walnuts and bacon. Add pears and toss with Merlot Shallot Dressing just before serving.