Place the watercress in a bowl. Thinly slice the pear quarters and and mix with the watercress until well combined. Lightly dress the salad with olive oil and lemon juice and season to taste with salt and freshly ground black pepper.
Arrange the goats’ cheese rounds on a baking sheet lined with parchment paper. Bake in the oven for 3-4 minutes, or until just warmed through. Set aside.
Preheat the grill to high.
Meanwhile, place the honey in a small pan with the grapes and cover with a lid. Bring to the boil, then immediately remove from the heat.
Place the goats’ cheese rounds under the grill for 1-2 minutes, or until golden-brown on top.
Divide the watercress and pear salad among 4 plates and spoon the grapes and honey around the edge of each plate. Using a fish slice, place the goats’ cheese on top of the salad. Garnish with the thyme sprigs and serve immediately.