From ChefAl in response to Maria Zepeda's request for a recipe:
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 and black pepper to taste
1 tablespoon red wine vinegar
1/4 cup canola oil
For the salad:
8 cups mixed baby lettuces and spinach
For the salad: When making any salad, dry the greens thoroughly before tossing with the dressing. In a large bowl combine the lettuces and spinach; add the vinaigrette and toss to combine. Arrange the pears on individual salad plates, pile the greens in the center, and sprinkle with the cheese and walnuts.
Note: To toast the walnuts, spread in a single layer on a pie plate and bake at 350 degrees for 12 minutes or until lightly toasted.