1 bundle arugula leaves 1 ripe bosc pear 1 lemon 1 T. thyme leaves, finely chopped Extra virgin olive oil, for drizzling Salt and freshly ground black pepper 8 slices prosciutto di Parma Place arugula in a bowl. Dress with juice from 1/2 lemon, olive oil, thyme, salt and pepper. Quater pear lengthwise and core. Cut each quarter in half again. (I rubbed cut side of pear with cut side of lemon to prevent from browing.) Place a few leaves of dressed greens on one slice of prosciutto and top with a slice of pear. Roll up into tight bundle. Cut each bundle in half to make 16 pieces (I skipped this step).