Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.
Cook Pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes. Transfew to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces. Halve pears lengthwise, corre, and cut lengthwise into 1/4-inch thick slices. Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.