Dissolve coffee in hot water, then add 1/4 cup oil, ginger, and salt. Add brisket and marinade to a large Ziploc bag and refrigerate overnight.

Preheat oven to 350 degrees Fahrenheit.

Heat remaining one tablespoon oil in a large skillet. Remove brisket from the Ziploc bag, reserving marinade. Sear brisket for seven to 10 minutes on each side.

Transfer brisket to an oven-safe baking dish with reserved marinade. Cook for one hour. Let cool, then cut into chunks.

Combine wine, pears and water in a small saucepan. Bring to a boil, then reduce heat and simmer for 25 minutes.

Spread lettuce on a large platter. Top with brisket, poached pears, pecans, and pomelo. Mix dressing ingredients and pour over salad.