Begin by washing the arugula then drying and distribute over the plates you will serve, then set aside. In a large non-stick dry frying pan heat the pine nuts until they are golden brown coloured then remove to a bowl and leave to cool. Now use the same pan while still warm to pan fry the pancetta until crispy on both sides, once done place on a plate dressed with kitchen towel to absorb the excess fat and leave to cool.

Continue by peeling the pears then quartering them and removing the core. Place a teaspoon of sunflower oil in a new non-stick pan and heat, then add the pear pieces and drizzle over the honey. Pour over the balsamic vinegar and pan fry turning occasionally for around 6 – 8 minutes. While this is happening, place half of the pancetta on the arugula arranged on the plates and once the pears are done, remove also onto the plates then add the remaining pancetta on top. Add the pine nuts to the pan with the balsamic sauce along with the mustard and a couple of twists of salt and pepper and simmer for one more minute. Slice the goat’s cheese and distribute over the plates then pour over the sauce and pine nuts to serve.