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 pepper to taste

1 tablespoon red wine vinegar

1/4 cup canola oil

For the salad:

8 cups mixed baby lettuces and spinach

4 tablespoons crumbled Gorgonzola or other blue cheese

4 tablespoons toasted coarsely chopped walnuts (see note below)

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

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

For the salad: 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.

Serves 4.