Steak and Pear Salad

Season steaks with 1/2 teaspoon black pepper and 1/2 teaspoon sea salt.  

Heat 1 tablespoon olive oil in large nonstick skillet over medium heat.

Place steaks in skillet; brown on both sides.  Pour red wine over steaks, cover and cook until done, 7 to 9 minutes for medium rare to medium.

Whisk white wine vinegar, Dijon mustard, 4 tablespoons olive oil, agave nectar, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl until well blended.  Set aside.

Divide greens evenly among 4 plates.  Carve steaks into thin slices and place on greens.  Place sliced pears and haystacks of fennel on top.  Sprinkle with lemon zest, 1/2 cup pomegranate seeds and toasted pecans.