The backbone of this dish is the salty-sweet richness of the prosciutto. Its buttery texture pairs beautifully with the perkiness of the arugula and honeyed personality of pears.

If you want to make it look fancier, put the mayonnaise mixture in a squeeze bottle and drizzle it over the prosciutto.

Yield: 4 to 6 servings

INGREDIENTS

3 tablespoons mayonnaise

1 tablespoon Dijon mustard

1/4 teaspoon ground cloves

1 1/2 teaspoons extra-virgin olive oil

1 1/2 teaspoons white or golden balsamic vinegar

1/4 teaspoon salt

Pinch freshly ground black pepper

1 1/2 pears (ripe but not mushy); see cook’s note

12 very thin slices prosciutto (about 6 ounces)

2 cups arugula

Cook’s note: If you like crisper fruit, substitute 1/2 Asian pear.

DIRECTIONS

1. In a small bowl combine the mayonnaise, mustard and cloves; set aside.

2. In a medium bowl, combine the olive oil, vinegar, salt and pepper, whisking to dissolve the salt. Core one pear and cut into 3/8-inch dice; add to oil-vinegar mixture and toss.

3. Arrange prosciutto slices on 4 to 6 salad plates. Drizzle the mayonnaise mixture over top. Mound arugula on top. Stir the oil-vinegar-pear mixture and spoon over arugula. Core and slice remaining 1/2 pear and use as garnish on side of plate. If desired, serve this dish with a viognier wine.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.