INGREDIENTS
1 tbsp
fresh lime juice
2 tbsp
balsamic vinegar
2 tbsp
light agave nectar or honey
1/4 tsp
grated ginger
Small pinch of salt and ground black pepper to taste
6 tbsp
olive oil
1 cup
pecan halves
4
slices Prosciutto di Parma
4
firm pears of your choice (sliced 1/8 inch thick)
4 oz
goat cheese
Salad greens of your choice (I used baby spinach and arugula)