In a small bowl gently toss pear slices with lemon juice to prevent darkening. Place the endive leaves in 4 salad bowls or salad plates; top with the sliced pears. Sprinkle with walnuts, salt, and pepper.
For vinaigrette, in a small bowl combine olive oil, sherry vinegar, shallot, honey, and cinnamon; whisk until thoroughly blended.
Drizzle the vinaigrette over the salads. If desired, sprinkle with pomegranate seeds. Makes 4 servings.