(adapted from Rachel Ray)
Serves 8

2 cups arugula leaves
1 ripe bosc pear (or D'anjou or red pear)
1 lemon
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper
8 slices prosciutto di Parma (I get mine from Costco)

Place arugula in bowl. Drizzle 1 tablespoon of olive oil, 1 good squeeze of lemon on top.  Add a bit of freshly ground pepper and toss so that the leaves are lightly dressed. Cut the pear lengthwise and remove the core. Cut into quarters and then in half again. (now you have 8 pieces)  Dress the pear with the juice of 1/2 lemon, olive oil, and salt. Place a few leaves of dressed greens on each slice of prosciutto with a slice of pear and roll up into a tight bundle. Cut each bundle in half, to make 16 pieces.