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Add wine, orange peel and juice, pomegranate juice, honey, cinnamon, cloves & vanilla to a medium/large pot and bring to a gentle simmer over medium heat.
Add in the pear. They should be mostly submerged, but it's okay if the tops stick out of the liquid a bit.
Keep the heat at a gentle simmer (medium-low) for 40 minutes, turning the pears over every 5-10 minutes. You should be able to pierce them easily with a knife when done.
Remove the pears and set aside. Once cool, slice or dice the pears for the salad.
Strain the red wine mixture through a sieve, then return to the pot. Bring to a boil and simmer over medium heat for about 10-12 minutes, until the liquid reduces by more than half and looks syrupy. Let cool to room temperature (it will thicken as it cools).
Assemble the salad with arugula on the bottom, followed by the sliced pears, burrata and prosciutto. Drizzle with olive oil and the red wine syrup (use as much as desired). Top with pomegranate arils, pistachios and finish with flaky salt and pepper.