1-First, prepare your salad base by combining the rocket (arugula), thinly sliced pear, and chopped walnuts in a large bowl. Toss these ingredients gently to distribute them evenly. The pear slices should be thin enough to be flexible but not so thin that they fall apart when mixed.

2-Next, tear the prosciutto slices into bite-sized pieces. This hands-on approach creates more rustic, varied pieces than using a knife, which adds character to the final presentation. Add the torn prosciutto to the salad bowl and give everything another gentle toss. Set this aside while you prepare the bread.

3-Heat a griddle pan or BBQ plate until hot. Drizzle both sides of your bread slices with a little olive oil and toast them on the hot surface until charred and browned to your liking. This step adds a smoky, grilled flavor to the dish that perfectly complements the other ingredients. If you’re hosting a BBQ, you can easily do this on your grill alongside other dishes like grilled chicken breast.

4-Once the bread is toasted, place each slice on a serving plate. Top the toasted bread generously with the pear and prosciutto salad mixture, making sure to include some of everything in each serving.

5-For the final touch, prepare the dressing by combining the olive oil, red wine vinegar, and honey in a small jar. Secure the lid and shake vigorously until the ingredients are well combined. The honey should dissolve completely, creating a smooth emulsion. Drizzle this dressing over the salad just before serving to maintain the freshness and crunch of all components.

6-The timing of when you add the dressing is crucial. Adding it too early will result in wilted greens and soggy breadcrumbs, so always wait until the very last moment to dress the salad for the best texture and flavor experience.