Salad w/ Roasted Pear, Prosciutto & Gorgonzola

Ingredients:

• 3 pears, peeled, cored and cut lengthwise into thin slices
• 2 tablespoons aged balsamic vinegar
• salt and pepper to taste
• 8 tablespoons olive oil
• 1/2 teaspoon honey
• 1 teaspoon garlic, finely minced
• 6 cups spring mix salad greens
• 3 cups arugula
• 6 thin slices prosciutto, torn or cut into fourths
• 4 ounces crumbled goat cheese
• 4 tablespoons walnuts, chopped
• 1 1/2 cups sliced leftover pork tenderloin

Instructions:

Preheat the oven to 375°. Spray a baking sheet with nonstick cooking spray, then place the pears on the sheet and bake for 20 to 30 minutes or until they turn a light golden color. Let cool. In a small mixing bowl, whisk together the vinegar, salt, pepper, olive oil, honey and garlic. Drizzle or brush a little of the dressing on the pear slices, reserving any dressing that runs off the pears. Place the spring mix and arugula in a large bowl and toss with all the remaining dressing. Divide the greens among siz plates. Divide the pears, prosciutto, goat cheese, valnuts and pork evenly, arranging on a bed of greens. Serve.