In a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese.
Divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture.
Halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad.
Arrange candied pecans around the pears.
Just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. Off the heat, and season to taste with salt and pepper.
Drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.