Arugula, Asian Pear and Prosciutto Salad | Sonoma-Cutrer Vineyards

Ingredients

• 1/4 C Freshly squeezed lemon juice
• 3 tbs Extra virgin olive oil
• 1 tbs finely chopped shallots
• 1 tsp honey - to taste
• Kosher Salt
• Freshly ground pepper
• 8 C Gently packed baby arugula
• 4 Small Asian pears, cored, peeled and thinly sliced
• 4 oz Finely sliced creamy blue cheese
• 2 oz 8 slices thin prosciutto bacon (method follows)
• Garnish Microgreens