1. Cook pancetta in a large skillet over medium-low heat, stirring often, until fat is rendered and pancetta is crispy, about 8 minutes. Remove from heat, then use a slotted spoon to transfer pancetta to a large plate, leaving fat in pan.
2. Combine pear and 2 teaspoons sugar in a medium bowl and toss to coat. Add wedges to skillet, cut sides down, and cook over medium-high heat until first sides are well browned, 2 to 4 minutes. Flip pears and continue to cook until second sides are well browned, 2 to 4 more minutes, lowering heat as needed if sugar begins to burn; transfer to plate with pancetta.
3. Remove skillet from heat and let cool 2 minutes. Meanwhile, combine vinegar, mustard, remaining 2 teaspoons sugar, the sage, and 1/4 teaspoon salt in a small bowl and whisk well to combine. Add vinegar mixture to skillet and whisk, scraping browned bits from bottom of pan, until sizzling stops.
4. Add arugula and toss with tongs to coat, then season with salt and pepper to taste. Divide arugula among four plates and top evenly with pears, pancetta, pecans, and goat cheese. Serve immediately.
Source: Hannaford fresh Magazine, October - November 2020