2/3 cup fresh goat cheese, crumbled |
12 cups mesclun loosely packed |
1 bosc pear quartered lengthwise, remove core, slice to 1/8-inch thick |
1/4 cup olive oil |
1/3 cup diced pancetta, about 1/4-inch squares |
1/2 teaspoon chopped garlic |
2 tablespoons tomato concasse |
2 tablespoons chopped parsley |
1 tablespoon plus 4 teaspoons zin vinegar |
salt and pepper |
4 teaspoons toasted pine nuts |