Aņago Roasted Pear & Prosciutto Salad
A recipe from the Sneaky Kitchen
2 firm-ripe Anjou or Bartlett pears
12 paper-thin slices prosciutto

For the vinaigrette:
3/4 teaspoon minced shallots
1 teaspoon finely chopped fresh parsley
1 teaspoon fresh thyme 
1/4 teaspoon Dijon mustard
Salt & pepper to taste 
1 tablespoon red wine vinegar
1/4 cup canola oil
For the salad:   
8 cups mixed baby lettuces & spinach
4 tablespoons crumbled Gorgonzola or other blue cheese
4 tablespoons toasted coarsely chopped walnuts (see note below)

Cut each pear in 6 wedges & remove the cores & stems. Wrap each wedge with a slice of prosciutto & arrange on a baking pan or cookie sheet. Bake at 350 degrees for 5 minutes or until warm. 

Vinaigrette:  In a small bowl combine the shallots, parsley, thyme, mustard, salt, pepper, & vinegar. Slowly whisk in oil. 

Salad:  Dry greens thoroughly before tossing with dressing. In a large bowl combine lettuces & spinach; add vinaigrette & toss to combine. Arrange pears on individual salad plates, pile greens in the center, & sprinkle with the cheese & walnuts.

Note:  To toast the walnuts, spread in a single layer on a pie plate & bake at 350° for 12 minutes or until lightly toasted.