Heat the oven to its lowest temperature.
Place the sugar in a pot with approximately 110 ml water and bring to the boil.
Simmer for around 5 min to form a thick syrup.
Remove from the heat and leave to cool.
Place the thinly sliced pear in the syrup for around 5 min then remove and place the slices on a baking tray lined with greaseproof paper.
Dry in the oven for around one and a half to 2 hours.
Mix together both the grape seed oil and the truffle oil with the vinegar, lemon juice and honey and season with salt and white pepper.
Place the pear slices overlapping on plates.
Arrange the goats cheese on top and drizzle with the vinaigrette.
Serve garnished with the dried pear chips.