Constructed Pear Salad~ From The Kitchen Of StoneGable

5~Perfect ripe pears with stems attached 

2 cups Mixed greens

1 cup Arugula

1/2 cup Arugula, for garnish

1/4 cup pan roasted pecans, cooled and rough chopped

1/2 cup munchkin grapes (or use golden raisins, craisins, dried cherries, dried fig, etc)

1/4 cup bleu cheese crumbles

champagne vinaigrette (recipe follows)

6 thin slices of prosciutto 

honey, to drizzle

Champagne Vinaigrette

1/2 cup good olive oil (I use light OO for this recipe)

2-3 TBS good champagne vinegar

1 tsp honey

1/8 tsp dijon mustard

Mix well. Set aside

In a large no-stick skillet, cook prosciutto until crisp. Remove from heat and cool.

Choose 5 great fresh ripe pears.

Turn 4 pears on it's side and cup into 4 rounds.

Using an apple corer, take the core out of all the pear rounds EXCEPT the top with the stem attached.

In a large bowl mix the greens, pecans, cheese and grapes. Add just enough dressing to coat the greens. Toss 

Divide arugula between 4 plates.

Place the bottom of the pear on a plate.