Preheat oven to 350 degrees. Place oil, garlic and shallots in a small crock or custard cup and top with foil. Bake until vegetables are soft and brown, about 45 minutes. Cool.
Transfer garlic and shallots to a blender. Reserve the oil. Add honey, vinegar and mustard to the garlic and shallots and blend. With the blender running, add the reserved oil and process until smooth. Season to taste with salt and pepper.
Toss lettuce, spiced pecans, and dried fruit with enough dressing to coat. Top with sliced cheese and garnish with sliced pears.
Preheat oven to 300 degrees.
Beat egg whites in bowl until foamy.
Add sugar, spices and salt. Beat again until thick and opaque.
Add pecans and stir until coated.
Spread nuts in one layer on a baking sheet covered with a Silpat.
Bake about 30 minutes until brown and toasty.
Cool completely on the baking sheet. Store in and airtight container.