In a bowl or measuring cup whisk together 1/4 cup olive oil, apple cider vinegar, lemon juice, cumin and a pinch of salt and pepper. Set aside.
In a pan over medium high heat add your pancetta pieces and cook until nicely crisp and brown all over. Set on paper towel to drain.
In your serving bowl combine sliced brussels sprouts, napa cabbage, pine nuts and pomegranate seeds.
Pour dressing on top and toss.
Since your pear will be on the ripe side gently drop on the pear slices and lightly toss with your hands. Layer crisp pancetta strips on top of salad and serve.