Cook bacon in skillet over medium-high heat until crisp and brown, about 5 minutes (be careful not to burn). Transfer bacon to paper towels and pat  dry to remove excess fat. Coarsely chop.

Bring Port wine and shallot to boil in medium saucepan. Reduce heat to medium-low and simmer until reduced to about 1/2 cup, about 10 minutes. Strain into a large bowl and allow to cool completely. Whisk oil and vinegar into the Port. Season with salt and freshly ground black pepper. Slice pears and toss gently with a small amount of dressing, use for garnish. Toss baby greens, cheese and bacon with dressing.

Divide among plates, garnish with pear slices and serve.