Roast the pine nuts in a pan without fat until golden brown, take them out and let them cool down. Clean and wash the lettuce and rocket and pat dry well. Wash and halve the tomatoes. Whisk honey, vinegar and oil, season with salt and pepper.
Put the goat cheese in an ovenproof dish. Sprinkle with sugar and gratinate under the oven grill for 1-2 minutes until golden brown. Mix lettuce, rocket and tomatoes with the vinaigrette, sprinkle with pine nuts.
Serve the salad with gratinated goat cheese.