Arugula with Prosciutto, Pears and Parmesan – Love This Cookbook

Ingredients

• 1 small shallot, finely diced
• 1 Tablespoon Dijon mustard
• 1/4 cup sherry vinegar (2 fl. oz)
• Kosher salt and freshly ground pepper
• 1/4 cup canola oil (2 fl. oz)
• 3 Tablespoons extra-virgin olive oil
• 1 Tablespoon hot water
• 12 ounces arugula leaves
• 8 thin slices prosciutto
• 2 firm, ripe pears, peeled, cored, and thinly sliced (can substitute apples, oranges, grapes or figs )
• 2 ounces large Parmesan cheese shavings