1 Tbs. fresh lemon juice
1/4 tsp. finely grated lemon zest
Pinch of granulated sugar
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, spinach, or mesclun mix
2 thin slices prosciutto, cut crosswise into thin ribbons
1 small firm-ripe Forelle pear, cored and cut into thin wedges
1/2 small ripe avocado, pitted and cut into small cubes
In a small bowl, whisk the lemon juice, zest, and sugar until the sugar is dissolved. Slowly whisk in the oil. Season the vinaigrette to taste with salt and pepper.
In a large salad or mixing bowl, gently toss the arugula, prosciutto, avocado, and pears with half of the dressing. Divide among 2 plates, drizzle with a little of the remaining dressing, and serve immediately.
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