In a medium saucepan, combine wine and sugar. Bring to a boil.
Cut the bottoms straight across so that the pears can stand up. Carefully place the pears in a saucepan. Add water if necessary so that the pears are submerged about half way up. Cover the pot and turn to medium-low. Poach until the pears are soft, about 35 minutes. (They should be easy to cut but still hold their shape.) Allow to cool and slice, discarding core.
Meanwhile, Make the dressing by combining the vinegar, shallot, garlic, salt and pepper in a blender. Add in olive oil in a steady stream.
Put salad together by combining the greens, quinoa, goat cheese and pears. Toss with desired amount of dressing. Top with walnuts and serve.