Directions:

Divide prosciutto and lay onto 4 salad plates.

Season pears with salt and pepper. Melt butter in a medium skillet over medium heat and cook until it is slightly browned. Add thyme, pears and cook pears 3-4 minutes per side, until lightly caramelized. Lower heat and add balsamic vinegar. Stir gently.

Remove from heat. Pour warm pears and butter-balsamic dressing over arugula in a large bowl. Toss until arugula is thoroughly coated. Arrange arugula & pears on top of the prosciutto, dividing pears evenly among plates. Finish with a couple grinds of fresh ground pepper.