Baby arugula's clean, slightly peppery flavor is terrific with mixed greens, but it really shines as a great salad base on its own, especially if you're adding sweet and salty ingredients to the combo.
Here we've combined wedges of juicy pears with ribbons of crispy prosciutto, adding a garnish of shaved Parmesan for a nutty note. Broiling the prosciutto is an optional step, but we like the effect (and the flavor)! Our basil vinaigrette makes a nice, simple dressing with this salad, but feel free to substitute your favorite.
To make the vinaigrette, place the basil and vinegar in a small food processor or blender and pulse to chop roughly. With the machine running, add the oil in a thin, steady stream. Season with salt and pepper to taste. Set aside at room temperature.
Position a rack about 7 inches below your broiler and preheat on high. Line a rimmed baking sheet with parchment paper or a Silpat liner and set aside.
Neatly stack the slices of prosciutto on top of each other. With a sharp knife, cut the slices crosswise into 1/2-inch-wide strips. Separate the prosciutto ribbons with your fingers as best you can and transfer them to the prepared baking sheet, arranging them in a single layer. Broil until the prosciutto is just crisp and lightly browned, 4 to 6 minutes, watching closely to make sure it doesn’t burn. Let cool.
Place the arugula in a large bowl and toss with the dressing to taste. Divide the greens among 6 plates. Cut the unpeeled pears into thin wedges and arrange 5 or 6 slices decoratively on top of each salad. Scatter the prosciutto ribbons on top of the arugula, and garnish each serving with shaved Parmesan. Serve immediately.