Goat Cheese Pear Salad

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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