Place the sage leaves on top of each other, then roll up into a cigar shape; cut down through the rolled leaves to create fine ribbons, then set aside. Roughly chop the pecans. Whisk together the honey and balsamic vinegar. Put the bread slices into the toaster, ready to toast. Next, place a frying pan over a medium-high heat, then top and tail the pears, but don’t peel them. Slice the pears lengthwise into quarters (or eighths, if large) and remove the cores, then brush each slice lightly with the oil and sprinkle sparingly with salt. When the pan is hot, add the pear slices and cook for a few minutes per side, turning until golden all over – now is a good time to toast the bread. When the pears are done, take the pan off the heat and drizzle them with half the honey/vinegar mixture. Divide the salad leaves between four plates, then place a piece of toast on each plate and spread it with the goat’s cheese. Scatter the sage ribbons over the cheese, then top with the cooked pears and the pecan pieces. Drizzle over the remaining honey and vinegar mixture, then serve.