Place argula in a large bowl and toss with chopped broccoli.
Add pine nuts and olive oil to a skillet over medium-low heat. Toast for 3-5 minutes, watching them carefully and stirring them often. Add to salad bowl.
Slice the pear. Add the simple syrup and the pear to the skillet and cook on medium heat for 5 minutes. Add entire contents of pan to salad bowl.
Toss salad and top with chevre.
*To make a simple syrup combine equal parts water and sugar in a pot on medium heat. Stir until sugar is dissolved. We add a bit of orange rind to flavor ours and it makes a nice dressing and poaching syrup.