Toss the tenderstem in the 1 tbsp of olive oil and keep to one side while you make the dressing. Finely chop the sun-dried tomatoes and place in a small bowl with the extra virgin olive oil and balsamic vinegar. Season with salt and pepper and mix well.
Place the tenderstem on your barbeque and cook for about 5-8 minutes, turning regularly until it is becoming tender with grill lines on the stems.
Place the barbequed tenderstem on a serving plate and immediately crumble over the goat’s cheese so it starts to melt just slightly from the heat of the tenderstem.
Spoon over the dressing, scatter with the pine nuts and serve straight away.