Step 1

Heat a large frying pan over medium-high heat. Add the pancetta and cook, turning occasionally, for 2 minutes or until golden-brown and crisp. Transfer to a plate lined with paper towel.

Step 2

Melt the butter in the pan over high heat. Add the pears and sprinkle with brown sugar. Cook, turning occasionally, for 2-3 minutes or until pears are lightly caramelised. Remove from heat.

Step 3

Combine the vinegar, oil, mustard and honey in a screw-top jar and shake until well combined. Taste and season with salt and pepper.

Step 4

Arrange the rocket leaves on serving plates. Coarsely break up the pancetta and sprinkle over the rocket with the pears and hazelnuts. Spoon over the goat's curd. Drizzle with dressing and serve immediately.