1) Quarter pears. Heat a medium skillet over medium heat. Melt butter and add pears. Sear for 3-4 minutes per side until they are slightly caramelized. Remove pears and let cool.
2) In a large bowl, add arugula and drizzle with olive oil and a pinch of salt and pepper.
3) Slice fennel bulb very thinly and sprinkle over arugula. Top with chopped pears and crumbled goat cheese.